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Spicy Balsamic Beets
Try these red or golden beets with a crumbled blue-veined cheese and a sprinkle of toasted chopped walnuts or pecans.

1 ½ pounds beets, tops removed
1 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
2 tsp. honey or sugar
1 tbsp. bottled horseradish
Salt and Pepper to taste

Place whole unpeeled beets in a large pot of water.  Bring to a boil, reduce heat and simmer until tender, about 40 minutes.  Drain beets, run under cold water and slip off skins.  Trim ends and slice into whatever shapes you desire.  Place beets in a large bowl.

In a small bowl, whisk together vinegars, honey, horseradish, salt and pepper.  Pour over beets and toss to coat.  Serve warm or at room temperature.

(Recipe from Veggie Life Magazine, Autumn 2002)