Today's Case

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 didn’t find it. It has canned sliced beets, white sugar, horseradish and lemon juice in two layers and refrigerated over night.  It’s 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 I’d send it off. Request is here: 6-02-2023 Particular Beets Recipe Recipe here: Horseradish Pickled Beets “This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike Stines on the Burn! Blog. Read the story here:” 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 [doesn’t 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!