1 large horseradish root, washed thoroughly, peeled, and coarsely chopped
2 small beets, boiled, peeled, and coarsely chopped
6 tablespoons apple cider vinegar
1 tablespoon sugar
Pinch of coarse salt
In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks.
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