2 quarts pickled beets
4 to 6 tbsp. prepared horseradish or more to suit your taste

Drain pickled beets. Grind up beets with food grinder. Stir together beets and horseradish. Store in refrigerator in covered container. Best if made a day or two ahead.

How to Use:

Peel and slice Easter eggs. Put a good tablespoon of relish on top. Enjoy!

Submitted by: JenniferW