This recipe comes to us from our creative "Food Guy", Tom Rothfus.
- 1- 1/2 pint jar Kitchen Kettle Pickled Beets
- 3 oz. grated horseradish
Drain pickled beets and place in blender, then chop to desired size. Place chopped beets in bowl and fold in horseradish.
Serve with boiled beef dinner, braised brisket of beef or at the holiday as a side dish to any roast or lamb. A dollop of sour cream is also a nice accompaniment.
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