Chrayne
Here's a recipe from that makes about 3 cups. Since chrayne is very much a matter of personal taste, feel free to change the proportions.
Horseradish and Beet Sauce (Joan Nathan, Jewish Holiday Kitchen, pp. 245-246, with some of my own comments)
1 med. horseradish root (about 1/2 cup)
1 16-oz can beets, drained (or a couple fresh cooked beets)
1 tsp salt
1/4 tsp pepper
2 tbs sugar
3/4 c white vinegar
Peel horseradish and grate by hand (torture unless you're wearing a scuba-diving mask!) or with a food processor (highly recommended). (If you can't find a horseradish root, just use the prepared sauce that people dump on roast beef.)
Grate beets, add to horseradish and mix well.
Add salt, pepper, and sugar gradually. Since the strength of the horseradish depends on age and the individual root, you should test as you add each ingredient.
Add all the vinegar the horseradish and beets will absorb. Adjust to taste.
Store in fridge in a tightly covered jar. Serve with gefilte fish or boiled beef, or anything else that needs a little zip and doesn't conflict too much with the bright red colour. It's good in sandwiches but makes them soggy very fast.
Avital