Think Pink Beet Salad

Number of Servings: 4

1 Can Sliced beets
1 Cup Sour cream
3 Tbsp. Horseradish
1/2 Head Shredded cabbage
Bacon bits

Drain canned beets, mix sour cream and horseradish together with beets, set aside. Divide cabbage in fourths and place on four salad plates. Mound Å of beet mixture onto each bed of cabbage. Garnish with bacon bits.