Beet and Horseradish Relish No. 2

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 3 cups cold, boiled beets
  • ½ cup horseradish root
  • ¼ teaspoon


Boil, peel and grate Beets, and horseradish; season with salt, pepper and sugar. Add all the vinegar, the horse radish and beets will absorb, and place in covered jar or glass and it is ready for use. Will keep a long time.