Scrub beets under running cold water. Cook without peeling in salted water to cover until tender and allow to cool. Grate 3 of the beets on the medium side of the grater. Grate the remaining beets on the coarse grater. Combine all ingredients using 1/2 of an 8-oz jar of Gold's horseradish (found in the refrigerator section of the supermarket near the pickles). Taste and adjust seasoning.

Pack into a jar and cover with liquid. Store in refrigerator.