It’s difficult to imagine that I seldom ate beets before moving to Poland. Now, we have them all the time. A friend has just suggested a new flavor combination – beets and horseradish. It’s a traditional part of a Polish Easter breakfast, but I contend it’s suitable any time of year. The flavors complement each other very well.
For each serving, you’ll need 1/2 cup shredded or julienned beets (canned or roasted); stir in a scant teaspoon of prepared horseradish (adjust according to your own taste.) Serve at room temp or chilled.