Horseradish With Red Beets - cooking recipe

Ingredients

5 large red beets, scrubbed and cooked in their skins
1/2 lb fresh horseradish root
2 1/4 cups white vinegar, divided
1 cup cold water
1/2 cup granulated sugar
2 teaspoons salt

Preparation

Cook scrubbed beets with skins until tender.
When done, immerse in cold water immediately.
Let cool slightly, peel and discard skins.
Shred beets with a medium coarse grater and set aside.
Scrape horseradish root well to remove any blemishes.
Cut root into small pieces.
Measure 1 1/2 cups of vinegar and 1 cup of cold water.
Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
Add sugar and salt and mix well to incorporate.
If desired, add more horseradish to suit your taste, also adust seasonings to taste.
Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
Store the jar upside down so that no air gets into the jar, lasts much longer.