Horseradish and Red Beets for a Festive Holiday Brunch!

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Cwikla served with cucumbers and stuffed eggs

In addition to loving beets, my mother loved horseradish but too much of a good thing can be bad. Seemed that my Dad decided to help Mom out and like Tom Sawyer he cut some deals. He got a bushel of horseradish and a case of canning jars and all my mother had to do was prepare the horseradish and give back half to the person who had provided the raw materials.

For about the next week my mother stood in the kitchen grinding and canning the horseradish for 2-4 hours a day with the tears running down her cheeks. Of course my father left to go to work or to be with his friends and the kids played outsider because the vapors had everyone else crying too. The next spring, my mother rebuilt her own horseradish beds and kept the horseradish in our root cellar to grind exactly what she needed when she needed it. She never made a big batch again.

Mom would eat this combination as a snack, especially that year when she had gallons of canned horseradish around the house. Otherwise she would serve beets to brighten up our holiday dinners even though the rest of the family would only pick at her beet dishes. When I told my brother about pickled beets, borsch and this recipe he burst out loud with laughter and confessed that he and his wife were eating plain beets quite frequently despite all his youthful protests against them and he would love to try my beet recipes.

Ingredients:

2 cooked beets or 1 can 8- 14 ounces.

1 T brown sugar

2 T Horseradish

1 T vinegar

1 tsp lemon juice

¼ tsp salt

¼ tsp pepper

Directions:

  1. Peal and cube the beets.
  2. Cook until tender enough to mash with back of fork.

    Beets Mashed with Old Fashioned Potato Masher

  3. Add all the rest of the ingredients
  4. Mix with the fork

    Finished Mixing Ready for Refrigerator

  5. Refrigerate for 1 hour to 3 days
  6. Serve as a side dish with Kielbasi or eggs

This Red Beets and Horseradish dish is called Cwikla although neither my brother nor I were really sure how to pronounce it. The first batch is gone but I will probably make another as I believe that a kielbasi sandwich on a long roll with a little sauerkraut and cwikla would be quite good.

I served the cwickla with stuffed eggs and cucumber slices as shown above.

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One Response to “Horseradish and Red Beets for a Festive Holiday Brunch!”

  1. Poppa John Says:

    This made food press in a couple of categories almost immediately, now I have to figure out how to have the recipes featured for days instead of only a day or two.

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