Grace Elkus
Hands-On Time
10 Mins
Total Time
40 Mins
4 (serving size: ¼ cup)

This recipe is quick but the results are impressive. Golden or Chioggia beets (which have red and white stripes) make for a pretty, colorful presentation—but if you can’t find either, it’s okay to use red ones. Prepared horseradish has vinegar and salt in it, so you’re half-way to pickling. If you have a mandolin on hand, it’ll help you slice the beets thinly, quickly, and evenly. The beets soften considerably during pickling, but retain a bit of pleasant crunch. Toss them into a salad, serve them with BBQ, slip them into a sandwich, or arrange them on a charcuterie platter.

How to Make It

Step 1

Toss together all ingredients in a medium bowl. Let stand 30 minutes, stirring occasionally. Rinse mixture, and drain.

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