Recipe courtesy of Tanya Holland
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Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
3 cups

Ingredients

  • 2 cups sugar
  • 1 cup red wine vinegar
  • 2 pounds beets, peeled and cut into small dice
  • 2 tablespoons fresh grated horseradish
  • 2 red onions, thinly sliced
  • 1 1/2 teaspoons celery seeds
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil

Directions

Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.

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