Beet and Horseradish Salad

• 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