Beet Salad

Name: Beet Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 lb beets; 1/2 c sugar; 1/4 tbsp red wine vinegar; 2 tsp prepared horseradish; 2 tbsp olive oil extra v; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp fresh chopped parsley Italian

Jerry Fleeman

Prep 15 mins15m

Cook 25 mins25m

Serves 6

Rachel Ray

Ingredients

1 lb beets
½ c sugar
¼ tbsp red wine vinegar
2 tsps prepared horseradish
2 tbsps olive oil extra v
¼ tsp salt
⅛ tsp black pepper
2 tbsps fresh chopped parsley Italian

Instructions

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1
Boil beets until fork tender, peel and cut into wedges, dress while warm. While beets cook make dressing, add sugar to a saucepan over medium heat, add just enough water to make a paste, cook and stir until it starts getting some color, remove from heat and whisk in the vinegar, return to heat until it thickens some to coat the back of spoon, stir in horseradish, olive oil, salt and pepper then pour over hot beets, serve hot or cold, your choice.

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