Instructions: Preheat oven to 350 F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.

Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.

Peel beets; cut into 1/3 inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

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