How to make it

  • Preheat oven to 425 then trim beet tops and wrap each beet in foil.
  • Roast until tender about 1-1/2 hours then cool in foil.
  • Peel beets and grate coarsely.
  • Blend oil, vinegar and horseradish in large bowl then mix in beets, cabbage and onion.
  • Season with salt and pepper then cover and chill 2 days tossing occasionally.

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