Grated beet pickles
- 5-6 medium sized beets , scrubbed and peeled
- 1/4 cup cider vinegar
- 1 tbsp kosher salt
- 1 1/2 tbsp sugar
- 1 tbsp olive oil
- 2 tbsp prepared horseradish
- 1/4 cup chopped dill
Grate the beets on the large holes of a box grater (wearing rubber gloves and an apron prevents against staining).
Combine beets with the ingredients in a large bowl and allow them to sit for 1/2 hour or more.
If you prefer the soft texture of cooked beets, rather than raw beets (their texture is more like carrots), throw the grated beets in a pan over medium heat and sauté in 1 tbsp of olive oil to soften before continuing on with the recipe.