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Horseradish Beets

Yield 4 servings (serving size: 1/2 cup)
"This recipe was passed down to me from my mother. It's very simple to make with canned beets, although you can use fresh beets if you don't mind the work. I like to serve it with leg of lamb, along with carrots, potatoes, and hot rolls. It keeps well in the fridge, too." CLReader.

Ingredients

  • 1 (15-ounce) can sliced beets
  • 3 tablespoons sugar
  • 2 tablespoons prepared horseradish
  • 1 1/2 tablespoons cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 1/8 teaspoon salt

Nutrition Information

  • calories 104
  • caloriesfromfat 26 %
  • fat 3 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 19.4 g
  • fiber 1.5 g
  • cholesterol 8 mg
  • iron 0.8 mg
  • sodium 394 mg
  • calcium 20 mg

How to Make It

  1. Preheat oven to 350°.

  2. Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350° for 35 minutes.