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.
4 medium-size golden or Chioggia beets, peeled and thinly sliced (about 6 oz.)
⅔ cup granulated sugar
½ cup drained prepared horseradish
⅓ cup kosher salt
Sat fat 0.03g
How to Make It
Toss together all ingredients in a medium bowl. Let stand 30 minutes, stirring occasionally. Rinse mixture, and drain.
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