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Beet and Horseradish Relish

Ingredients:

• 2 cup Beets; home-cooked orcanned, chopped orjulienned
• 1 cup Horseradish; grated
• 1/2 cup Sugar
• 2 Tbsp Lemon juice
• 1/4 cup Vinegar

Preparation:

Combine all ingredients. Cove and let stand overnight. Serve with meat and fish.

Servings: 3 1/2 cups
Source: Woman's Home Companion Cook Book, 1942 Print This Page