4 med. fresh beets
1 c. cider vinegar
1/2 c. sugar
1/4 c. chopped onion
2 tsp. prepared horseradish
1/2 tsp. salt

Wash beets; cut off tops. Cook until tender. Rinse in cold water; peel off skin. Dice or shred, as desired. Should have about 1 1/2 cups. In medium saucepan heat vinegar; add sugar and stir until dissolved. Add onions, beets, horseradish and salt. Boil 10 minutes; with pan covered. Chill thoroughly before serving. Serves 8.