Got this recipe in Canada; wonderful with roast beef. Horseradish lovers attention!

Beets to make 1 qt., chopped
Cabbage to make 1 qt., chopped

Cook beets in water to cover until tender (leave tails and 2 inches of stem on beets). Slip skins and chop finely with cabbage. Use meat grinder or salad shooter. Combine with 1 cup horseradish (prepared or shred root) and 1 tablespoon salt. Scald 2 cups white vinegar and dissolve 2 cups sugar in it. Then add to vegetable mixture. Heat together and cook until vegetables are clear. Pour into hot sterilized jars and seal tightly at once. Store when cool in a cool, dry, dark place.