6 large beets
4 oz. prepared grated horseradish (Gold's)
6-8 tbsp. organic cider vinegar
1 tbsp. sugar (or more, to taste)
1 tsp. salt (or to taste

Scrub beets under running cold water. Cook without peeling in salted water to cover until tender and allow to cool. Older, larger beets take much longer to cook so if cooking beets of different sizes, remove the smaller ones earlier as they become tender.

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.