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 serving (1 each) equals 68 calories, trace fat (trace saturated fat), 0 cholesterol, 95 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g 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!!!"