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Particular Beets Recipe

Re: Beets dish
From: Charlsie
Date: 5/17/2023, 5:48 AM
To: Phaedrus 

On 5/16/2023 4:27 PM, Charlsie wrote:

I sent a request before checking to see if it was already posted so I stopped 
and looked for it but didnít find it.†It has canned sliced beets, white sugar, 
horseradish and lemon juice in two layers and refrigerated over night.† 
Itís sweet and sorta hot.†The recipe came from my mothers bridge playing 
friends and I simply lost it somewhere along the way. I would do love to have 
it again.

Thanks,
Charlsie

Hi Charlsie,

Sorry, I cannot find a recipe that fits your description.

I'll post this for reader input.

Phaed

Hi Charlsie,

I just received the below from one of my readers. Maybe it's your beets recipe...

Phaed

Subject: 	"Particular Beets Recipe" Page
Date: 	Sat, 23 Sep 2023 16:04:41 -0400
From: 	 Kathy
To: 	phaedrus@hungrybrowser.com

Not sure if this will help your reader, Phaed, but I thought Iíd send it off.

Request is here:

6-02-2023

Particular Beets Recipe
 
Recipe here: Horseradish Pickled Beets

ďThis recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from
 Mike Stines on the Burn! Blog.  Read the story here:Ē  Burn-Blog

For this recipe, you could use fresh beets and prepared horseradish, but by making 
your own horseradish you can control the heat level. Canned beets make this a breeze 
to prepare.

Ingredients

For the horseradish:

1 (7- to 10-inch) horseradish root
White vinegar

For the relish [doesnít look like a relish recipe to me]

2 (16-ounce) cans whole beets
1/2 cup granulated sugar
1/4 cup white vinegar
1/2 cup sliced red onion
2 tablespoons lemon juice
1 teaspoon kosher salt
1/4 cup well-drained horseradish

Peel the horseradish and cut it into chunks. Use a food processor to grate the horseradish, 
being careful not to inhale the fumes. Allow the grated horseradish to rest. The longer it 
rests, the hotter it will become. When the horseradish reaches the desired heat level, cover 
it with white vinegar and pulse to combine. Drain the horseradish and transfer it to a 
resealable container. The horseradish will keep, refrigerated, for two weeks or frozen up to 
six months.

Drain the beets, reserving the liquid. Quarter them or leave them whole. In a medium saucepan 
combine the beet liquid, sugar, vinegar, onion, lemon juice and salt. Heat the mixture over 
medium-low heat until the sugar dissolves. Remove the liquid from the heat and cool; when 
cooled pour it over the beets. Add the horseradish and stir to combine. Allow the beets to 
marinate for at least eight hours or up to three days.

Servings
2-4

Faithfully yours,

Kathy
----------------------------------------------------------
Charlsie:
 
Wow! This is it! Thank you so so much!


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