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1 lg. horseradish root
1 can whole beets
Salt to taste
1/2 to 1 c. vinegar

Grate the root of horseradish with a fine grater or use food processor (not recommended) in a large bowl. A word of advice - do this in a well ventilated room or outdoors if weather permits. Then grate the can of whole beets the same way.

After both are done mix the horseradish and beets until well blended in the large bowl. Next add between 1/2 to 1 cup of vinegar to add moisture and help cut the strength of the horseradish down. Then add a little salt to add flavor. Finally put into glass jars with lids and refrigerate. Makes 2 to 3 jars.

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