- 4 medium
beets
- 4 tsp.
white vinegar
- 1 tsp.
sugar
- salt
- cloves
- 2 tsp.
oil
- 4 tsp.
prepared white horseradish or 2-4 tsp.
grated fresh horseradish
- 1 to 2
tsp. chopped fresh parsley
Rinse
beets, taking care not to pierce their
skins. Put in a pan, cover with water, and
bring to a boil. Cover and simmer over low
heat 35 to 40 minutes or until tender. Let
cool. Run beets under cold water and slip
off the skins. Slice beets.
In a small
bowl, whisk vinegar with sugar, salt,
cloves, and oil. Stir in the horseradish.
Put beets in a shallow serving dish, pour
dressing over beet slices, and turn each
over to coat well. (Salad can be kept,
covered, 2 days in refrigerator.) Sprinkle
with parsley and serve. |
