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Beet Salad

Cuisine: Jewish
Courses: Salads
Serves: 6 people

Recipe Ingredients

2 cups 474mlGrated cooked beets
4 tablespoons 60mlGrated horseradish
2 teaspoons 10mlSugar
1 teaspoon 5mlSalt
2 teaspoons 10mlVinegar
2 tablespoons 30mlSalad or olive oil

Recipe Instructions

Mix all the ingredients together and chill for 2 hours. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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