Sweet and Sour Beet Casserole

Preheat oven to 350 degrees. 1 tbsp. prepared horseradish 2 tbsp. honey 1/4 c. cider vinegar 1 tbsp. butter Cook beets until almost tender, then peel and dice. Reserve 1/2 cup of the cooking liquid. Put beets in a 1 1/2-quart casserole that has a cover. Mix beet liquid, horseradish, honey, and vinegar. Pour over beets; dot with butter. Bake in covered casserole in preheated oven for 30 minutes. Yield: 6 servings.

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