Horseradish Beet Salad Recipe
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 tablespoon prepared horseradish
- 1-1/2 pounds beets, cooked and julienned
- Lettuce leaves
- 1. 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.
1 each: 68 calories, trace fat (trace saturated fat), 0mg cholesterol, 95mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 2g protein
Reviews for Horseradish Beet Salad
"Has anyone tried balsamic vinegar instead of the cider vinegar? The beets were delish, but I still wanted a little something else."
"This is absolutely delicious served with roast beef!!!"