Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.;
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