6 to 8 beets (either red or yellow, or a mixture)

½ cup freshly grated or prepared horseradish

2 tablespoons sugar

2 tablespoons red wine vinegar

3 tablespoons water

salt and freshly ground black pepper to taste

1. Position a rack in the middle of the oven and preheat the oven to 400*.

2. Trim the beets, leaving 1 inch of the stems attached, and scrub them well. Wrap the beets tightly in aluminum foil (three or more to a packet) and roast (on a jelly roll pan or baking sheet) in the middle of the oven until tender, about 1-1/2 hours. (The cooking time will vary according to the size of the beets – you want them tender all the way through when you pierce them with a small, sharp knife). Unwrap the beets carefully (steam will escape) and let them stand until they are cool enough to handle. Peel them under running water.

3. Cut the beets into ¼ inch thick rounds or, if the beets are large, cut the rounds in half to form half moons. In a bowl combine the beets with the freshly grated or prepared horseradish, sugar, red wine vinegar, water and salt and pepper to taste. Let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

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