Beet-Horseradish Cream Vibrant Beet-Horseradish Cream with Sour Cream and Dill Ingredients: 1 cup cooked beets, finely grated 1/2 cup sour cream (or Greek yogurt for a lighter option) 2 tablespoons prepared horseradish (adjust to taste) 1 tablespoon lemon juice 1 teaspoon white wine vinegar (optional) Salt and black pepper, to taste 1 tablespoon fresh dill, chopped (optional garnish) Directions: In a mixing bowl, combine the grated beets, sour cream, horseradish, lemon juice, and vinegar. Stir well until the mixture is smooth and evenly blended. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled, garnished with chopped dill if desired. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes + chill Kcal: 90 kcal (per 2 tbsp) | Servings: 6 servings #beethorseradish #creamycondiments #rootvegetablerecipes #beetrecipes #easternflavors #vibrantdips #horseradishsauce #colddips #holidaycondiments #traditionaldishes #sidedishideas #beetsauce #homemadecreams #zingyflavor #dillgarnish #horseradishlove #colorfulsauces #festivefoods #simpleingredients #flavorfusion Add a vibrant kick to your meals with this Beet-Horseradish Cream! A bold, creamy blend perfect for roasts, latkes, and sandwiches

Spiced Pickled Beets Sweet & Spicy Homemade Pickled Beets Ingredients: 1 1/2 lbs fresh beets, trimmed and scrubbed 1 cup apple cider vinegar 1/2 cup water 1/2 cup granulated sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1/2 tsp salt 1 small red onion, thinly sliced (optional) Directions: Place the beets in a large pot and cover with water. Bring to a boil and cook for 30–40 minutes, or until fork-tender. Drain the beets and let them cool enough to handle. Peel and slice into 1/4-inch rounds or wedges. In a saucepan, combine the vinegar, water, sugar, cinnamon, cloves, allspice, and salt. Bring to a gentle simmer, stirring until the sugar dissolves. Place the sliced beets (and red onion if using) in a sterilized glass jar. Pour the hot brine over the beets, making sure they are completely submerged. Let cool to room temperature, then seal with a lid and refrigerate for at least 24 hours before eating. Best enjoyed within 2–3 weeks for peak flavor and texture. Prep Time: 15 minutes | Cooking Time: 40 minutes | Cooling + Pickling Time: 24 hours | Total Time: 24 hours 55 minutes Kcal: 60 kcal per serving | Servings: 6 servings #pickledbeets #homemadepickles #spicedbeets #sweetandspicy #fridgepickles #beetrecipes #easyvegetables #preservingveggies #rootvegetables #homemadebrine #flavorfulsides #canningrecipes #quickpickles #fallflavors #farmersmarketfinds #tangytreats #healthycondiments #vegetarianpickles #beetsfordays #picklingseason These Spiced Pickled Beets are everything: sweet, tangy, and full of warm spice. Perfect on salads, sandwiches, or right out of the jar!