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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

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