1	medium fresh horseradish root, about 1/2 pound (240 g)

boiling water

1	small fresh beet, 4 ounces (120 g), top removed and scrubbed

1/2	cup (120 ml) distilled white vinegar

1	teaspoon (5 ml) sugar

1	teaspoon (5 ml) salt (optional)

1/8	teaspoon (1.25 ml) freshly ground pepper

1. Peel the horseradish and finely grate by hand or food processor. Transfer to a large bowl.
2. Cover the beet with boiling water and let stand for 1 minute. Drain and peel the beet. Finely grate and add to the horseradish.
3. Stir in vinegar, sugar, and salt (if using), and pepper. Transfer mixture to a glass jar with a tight fitting lid. Refrigerate for up to 2 days.
4. Serve chilled or at room temperature.