Beet horseradish is the quintessential Passover side--it's great served with beef. Allow at least a day for the flavors to mellow and mature. Refrigerate for up to 2 weeks.
Combine beets and horseradish in a food processor, and pulse 20 times. Add vinegar, sugar, and salt; process 2 minutes or until pasty. Spoon into a bowl; cover and chill overnight.
Use the grating disk of a food processor to shred the beets and horseradish finely before pulsing with the steel blade.
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