Small Dish of Beets with Horseradish
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Beets with Horseradish


Poland   -   Ćwikła
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
**
1-1/2 hrs
Best		 Delicous as a Salad, Condiment, or Spread. From my Polish-Lithuanian heritage, how could I think otherwise?

1
4
1
3
1/2
#
T
t
T
t
Beets, small (1)  
Horseradish (2)
Sugar
Lemon Juice
Salt
Make   -   (1-1/2 hrs - 20 min work)
  1. Scrub BEETS but leave on at least an inch of leaf stems and the root. Boil in water to cover until just done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot.
  2. Cool the Beets one by one under cold running water, sufficiently to handle. Rub off the skins and cut out any grungy bits (they are much harder to peel cold).
  3. Grate Beets quite fine, but still with good texture. If your grater is too coarse, just pile the grated Beets on you cutting board and give it a good chopping with your prep knife.
  4. Squeeze LEMON JUICE.
  5. Mix together All Items thoroughly.
  6. Chill in the fridge for an hour or few. In a sealed package in the fridge this recipe should keep for about a week.
NOTES:

  1. Beets:

      It is best to buy smaller beets, as large ones can be fibrous. Try for 3 inches or less. Beets with greens are more expensive than storage beets, but have better flavor. In any case, if without greens, the beets should at least show some life, like a bit of greens starting to sprout. Those that have the whole top cut off will be inferior in flavor due to long storage, and will bleed their redness into the cooking water. Do not ever use canned Beets.

  2. Horseradish

      This recipe presumes Horseradish as made from our recipe Horseradish, Polish. You can use a jarred Horseradish (not one with cream) but add an extra Tablespoon.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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