Directions
It's difficult to imagine that I seldom ate beets before moving to Poland. Now, we have them all the time. A friend has just suggested a new flavor combination - beets and horseradish. It's a traditional part of a Polish Easter breakfast, but I contend it's suitable any time of year. The flavors complement each other very well.
For each serving, you'll need 1/2 cup shredded or julienned beets (canned or roasted); stir in a scant teaspoon of prepared horseradish (adjust according to your own taste.) Serve at room temp or chilled.
View Full Recipe at Food Is My Love Lanugage
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement