Recipe - Beets With Horseradish

2 One half pound Beets without their greens;
(5 One half pounds with
; greens),trimmed,
; leaving 2 inches of
; the stem ends
; intact
One half cup Finely grated peeled fresh
horseradish or
; 1/3 cup drained bottled
horseradish
2 tablespoon Sugar
2 tablespoon Wine vinegar
3 tablespoon Water

In a kettle cover the beets by 2 inches with cold water, bring the
water to a boil, and simmer the beets, covered, for 20 to 30 minutes,
or until they are tender. Drain the beets and under cold water slip
off and discard the skins and stems. Cut the beets into wedges, in a
bowl combine them well with the horseradish, the sugar, the vinegar,
the water, and salt and pepper to taste, and let them marinate,
covered and chilled, for at least 8 hours and up to 3 days.

Makes about 4 cups, serving 8.

Gourmet April 1993

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