"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 tablespoon prepared horseradish
- 1-1/2 pounds beets, cooked and julienned
- Lettuce leaves
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce. Yield: 6 servings.
Originally published as Horseradish Beet Salad in Taste of Home August/September 1996, p17
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