Beet Horseradish

• 1 large beet, scrubbed
• 1/4 pound fresh horseradish (about 4 inches)
• 3 tablespoons white balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon salt

1. Place the beet in a medium pot, cover with water and bring to a boil.
2. Simmer until the beet is easily pierced with a fork, about 1 hour.
3. Cool, peel, then coarsely grate into a large bowl.
4. Peel the horseradish and grate using a fine grater or food processor.
5. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well.

horseradish, white balsamic vinegar, sugar, salt

Taken from cooking.nytimes.com/recipes/12027 (may not work)