Do you like beets? It took me until my late teens to even get introduced to them and it was through these pickled beets with horseradish. I fell in love with beets after one bite…and, I guess horseradish too!

But oh, my very missed beets! I loved beets so much that when I started losing my ability to chew, I found the best organic beet juice! It was incredible! They also made a great vegetable juice that was so much better than V8. Okay, sidetracked…

Back to beets! Introduce your kids to them because they are packed full of nutrients and they are sooooo sweet! You can roast them with other fall vegetable and have your kids, and you eating a monster punch of the good stuff!

You can also make these pickled beets – they are crazy cheap right now – with horseradish and enjoy them all winter long! Think Christmas Dinner with a side of Umpa’s pickled beets with horseradish! Mmmmm-mmmm!

Ingredients

• One 10 pound bag of beets
• 4 Tbsp. of pickling salt
• 2 cups white sugar
• 6 cups of white vinegar
• 2 cups of beet water ( drain cooked beets reserve two cups of beet water)

Instructions

1. Cook beets until almost tender, place beets in cold water and remove skin with rubber gloves. Cut in four.
2. Heat salt, sugar, water and vinegar in a pot.
3. Peel and grade horseradish root, two tablespoons for each jar  OR
   two tablespoons of drained prepared horseradish from a store-bought jar for each jar of pickled beets you make.
4. Place two tablespoons of horseradish in bottom of each sterile hot jars and pack beets.
5. Pour hot liquid over packed beets, slide a sterile knife down the side of jar to remove air bubbles and seal.
6. Should be ready to eat in 6 to 8 weeks.
   enjoy!