In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like). Add horseradish to beets and mix well; refrigerate until ready to serve.
In a medium saucepan combine the beet liquid, sugar, vinegar, onion, lemon juice and salt. Heat the mixture over medium-low heat until the sugar dissolves. Remove the liquid from the heat and cool; when cooled pour it over the beets. Add the horseradish and stir to combine. Allow the beets to marinate for at least eight hours or up to three days.
Canned beets are a great pantry staple for when you want that pop of fall color without all the stress. Because fresh beets can be messy to peel and dice, so grabbing a can will simplify a lot of recipes. My mom used to serve plain beets as a simple side dish, but there is so much more you can do with them!
A spicy and sweet horseradish sauce made with tender beets, horseradish, sugar, vinegar and salt combined into a delicious sauce. Peel and finely grate cooked beets using the fine side of the grater. In a bowl, combine grated beets, horseradish, sugar, vinegar, and salt. Enjoy.