2 1/2 c. (20 oz.) grated horseradish roots
2 (16 oz.) cans beets, drained (save liquid)
5 oz. sugar
5 oz. vinegar (white)
1/2 to 1 tsp. salt (or to taste)

Wash the horseradish roots, peel, cut into 1 inch slices and put into food processor to grate until extra fine; set aside. Grate the beets in the food processor until extra fine. Combine and mix thoroughly the horseradish, sugar, vinegar, salt, beets and approximately 1/2 cup of beet juice, if needed. Pack into jars and cover tightly. Store in refrigerator. Use on meats.

VARIATIONS: Hren so Smetanoi (Horseradish with Sour Cream) Combine 1 cup of the grated horseradish with 1/2 cup of sour cream. This is much milder than the ordinary horseradish. Makes 1 1/2 cups.