- Yield: Makes 2 1/2 cups
Source: Martha Stewart Living Television, April 1999
- 2 medium beets, cooked, peeled, and left whole
- 1/4 cup finely grated, fresh horseradish, peeled
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon white vinegar
Using a box grater over a medium size bowl, grate the whole beets alternating between the coarse and fine sides of the grater.
Add horseradish, sugar, salt, and vinegar and stir to combine. Season to taste.