Recipe - Horseradish With Beet

One half pound Horseradish; peled and
finely grated
1 small Beet; peeled and finely
grated
One half cup Distilled white vinegar
1 teaspoon Sugar
1 teaspoon Salt

Date: Wed, 6 Mar 1996 11:00:01 0500

From: Christy Hardin Smith ReddHedd@aol.com

Combine the grated horseradish and the grated beet in a large bowl. Stir
in the vinegar, salt, and sugar. This can be refrigerated in a tightly
sealed jar for up to 3 days. Serve chilled or at room temperature. Serves
12. 24 calories per serving. 0.4 g fat. 2% fat.

FATFREE DIGEST V96 #65

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.