6 medium beets, greens removed*
1/4 cup finely grated fresh horseradish
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon caraway seeds
1/2 tablespoon grated fresh ginger
Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use roasted beets. Remove from water and cool. Rub the skins off with a paper towel. Thinly slice the beets. Place in a non-reactive, stain proof container (like a glass jar) and set aside. In a small bowl, whisk together the remaining ingredients until the sugar dissolves. Pour over the beets and refrigate at least 3 hours prior to serving.
*Don't toss the greens! Try them in these recipes.