- 1 pound horseradish roots
- 3 or 4 fresh beets, cooked or canned whole beets
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 ounces vinegar
Scrape or peel horseradish roots, then grate on a fine grater. Grate beets or put into a blender. Combine horseradish and beets; mix in salt, sugar and vinegar; put into jars.