Wash and scrub the beets. Place in a medium saucepan; add water to cover approximately 1 inch and bring to a boil over high heat. Reduce heat to medium-high and cook until beets are soft, about 30 to 40 minutes. Remove from heat, drain and set beets aside to cool. When cool enough to handle, peel and cut into small cubes.

Peel the horseradish root and cut it into small cubes*. Place in a food processor and start with just 3 to 4 cubes, (80 grams). Process until well ground. Alternatively you can also grate horseradish on small holes of a box grater. Generally, the horseradish ratio to beets is about 1 to 3, giving this dish a milder taste. I would suggest starting with just a few cubes of fresh horseradish and slowly adding more if needed.

Add the beets, vinegar, sugar and salt; process until everything is combined.

Taste and correct flavors. If needed, add more horseradish and process everything together again.

Transfer into a small jar and keep in the refrigerator for up to two weeks.