This is so simple to make but what a mess! Originally, we made mom's old recipe from canned (not pickled) beets and added vinegar and the rest to grated beets. I bought the wrong beets one year and ended up never going back. You'll need
1 jar 12 -15 oz. Pickled whole beets
Bottled grated horseradish in the cold dairy section
You should wear a latex glove to prevent staining but it's not important. Drain the beets, (save the liquid and throw in a few shelled hard boiled eggs for a few days), shred them into a bowl with a small holed shredder.
The small one is what I prefer. Grating the beets instead of shredding makes a real mess so we switched to this method. Once they're shredded, drain any extra liquid from the bowl, and add anywhere from 1 - 3 tablespoons of the horseradish, squeezing out the liquid. Start with one since all brands are different as is our tolerance of horseradish! Add 1 - 2 teaspoons of sugar. Stir to blend - that's it!! Great with ham, as a side dish, spread on bread, or with cheese. I found a brand from Poland named Agrosik and it is wonderful. Our Ethnic section quit carrying it so I'm back to making it again.