- 4 beets
- 2 Tbs Butter
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Freshly Grated Horseradish
- Salt & Fresh Ground Pepper (to taste)
Begin by scrubbing and cleaning the beets. Cook beets 30 minutes in lightly salted boiling water, or bake until tender. Rinse under cool water and slip off the skins. Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 tablespoon freshly grated horseradish root. Add 1 tablespoon apple cider vinegar. Add the cooked beets, stirring gentle to coat. Season with salt and pepper to taste.
From The Cook’s Garden.