WEEKLY RECIPE with Bette Banjack
After six months off, I missed writing my weekly column. It must be I have become addicted to writing a weekly column as I have written one in The Phoenix for over 27 years. I’m back. Each week there will be a featured recipe, along with some chatter about recipes.
Red Beets & Horseradish Relish is popular at this time of the year, originating in Eastern Europe. It can be found on most Easter dinner tables in that area of the world. If you make a large batch, it can be processed in a “boiling water bath” to enjoy year-round.
I would like to mention that it can be made with fresh red beets & fresh horseradish. The recipe with the canned red beets is the way made by my family.
RED BEETS & HORSERADISH RELISH
5 (14½ oz.) cans of cut red beets
6½ to 8 ozs. raw bottles of horseradish 2/3 to 3 Tbsp. sugar
¼ cup white vinegar
Drain red beets (set aside juice*). Carefully grind beets to a somewhat fine consistency. Fold in horseradish, sugar & vinegar. If it is too dry for a relish — add some beet juice that has been set aside. Spoon into a glass jar(s) & cap. Keep frigerated unless it is canned — it stores well in the refrigerator.
*Keep juice from 5 cans of red beets for your pickled eggs.