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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

SJane1's Review

ADDChef
July 14, 2010
This was very good; I made it exactly as written (unusual for me), but you do have to like beets and horseradish.

ADDChef's Review

SJane1
April 04, 2010
I'm not trying to be rude, but this was awful. I thought it might taste better than the recipe sounded, but it just tasted canned and bland. We could not eat it all, i do not recommend.