This is a great way to use up the cooked beets you have left after making "beet water" for any of the borscht recipes. If you like enough horseradish to make your eyes tear, add more. 1. Place 2 cups cooked chopped beets in a medium bowl. Add 1 tablespoon of horseradish to start and stir to combine. Taste and add more horseradish, if desired. 2. Taste again and season to taste with salt. Serve cold or at room temperature.
That sounds delicious. I'm a big fan of beetroot (although not too many....... it's super for digestion =P). I've never really tasted horseradish, but is there a big difference between the bottled kind and fresh grated?
4 Belgian endive, leaves separated, rinsed and chopped coarse 2 Hass avocado, peeled, pitted and cubed 1/2 red onion, sliced thin 3 oz. blue cheese, crumbled 3 oz. walnuts, toasted, chopped coarse 1/3 cup fresh basil, cut in slivers 3 Tbsp. extra virgin olive oil Salt and pepper to taste 1 Tbsp. fresh lemon juice. In a large bowl, combine first 6 ingredients. Drizzle with olive oil, season with salt and pepper and toss with fresh lemon juice. Serves: 4
