Instructions: Scrub beets well and place in a small saucepot. Add cold water and bring to a boil. Reduce heat and simmer 30-40 minutes or until tender with pierced with a fork. Rinse under cold water. Let cool, then trim stems, peel and shred on smaller grater holes or in a food processor.

Add horseradish, onion, and pepper to taste.

Yield: 1 1/2 cups

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