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Ingredients
- 2 qt. pickled beets
- 4 to 6 Tbsp. prepared horseradish or more to suit your taste
Method
- Drain pickled beets.
- Grind up beets with food grinder.
- Stir together beets and horseradish.
- Store in refrigerator in covered container.
- Best if made a day or two ahead.
- Peel and slice Easter eggs.
- Put a good tablespoon of relish on top.
- Enjoy!