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Lenny's Horseradish
by Ellen Miele

Beets and horseradish paired together to make an interesting side dish!

Approximately 5 pounds fresh beets
Approximately 4-5 large horseradish roots
1 tablespoon salt
½-3/4 cup sugar
½- ¾ cup white vinegar


	Boil the unpeeled beets until just barely tender. (Avoid overcooking you don't want them mushy.) Cool. Peel and grate them on the finest part of the grater. Peel and grate the horseradish roots on the finest part of the grater. Mix with beets, saving and adding any and all juices. Add the salt, then the sugar and vinegar. Add the vinegar slowly, to taste, until you have achieved the balance you like. Spoon into sterilized jars*. This is ready to eat immediately.


	I don't know how long this keeps, probably forever with the sugar and acid, but I have never had any long enough to find out! *Run the jars through a complete wash/heat dry cycle in your dishwasher.

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