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.
My parents made this all the time when I was growing up. I still remember my Dad taking the fresh horseradish outside to grate because it was so strong. My Mum used grated beets and lemon to season the beet horseradish mixture. I can buy it at the Deli here in Canada now and my teenaged daughter eats it with her eggs in the morning.
Jan
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Lois, use some leftover for Rose’s Red Velvet Cake! It makes a wonderful cake.
I just roasted some beets for a beet and goat cheese salad (http://eliotseats.com/?p=1586) and have some leftovers. I will definitely try this. Thanks!
This really sounds good–also quick and easy to fix. And I always thought the only way to eat beets was pickled.