Passover Beet Salad

[Guest guest]

Source: The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman

I serve this over the Baked Gefilte Patties (I sent that recipe separately).

 

4 cups cooked fresh beets, grated or finely shopped

(or 2- 16 ounce cans, drained)

2 teaspoons prepared horseradish

2 Tablespoons vinegar

2 Tablespoons orange juice concentrate

2 Tablespoons fresh dill, finely minced

 

Mix all ingredients together in a large bowl. Chill and toss once before

serving.

Serves 6.

 

Michele in Chicago