- 2 cups sliced pickled beets, drained and cut into julienne strips
- ½ cup sour cream or Greek style yogurt
- ¼ cup horseradish or more
- ½ tsp hot sauce or more
Combine sour cream, horseradish and hot sauce. Stir into beets. Serve immediately or in 1 day.
This is a variation of a recipe developed at Strongbow’s Turkey Inn, Valparaiso IN.
Nina Sanders Frurip 6/2010