2 cups cooked beets, chopped fine
2 cups uncooked cabbage, chopped fine
1/2 cup horseradish, grated
A scant 1/2 cup sugar
1/3 teaspoon salt
1/2 cup mild vinegar
Cook together the sugar, salt, and vinegar until the sugar and salt are dissolved. Pour the mixture over the beets, cabbage, and horseradish which have been mixed together.
Serve in a salad bowl and garnish with hard boiled eggs cut in quarters.
Submitted by Mrs. R. T. Blank of Litchfield, Ill
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