Start by washing the beets thoroughly under running water to remove any dirt. Trim the tops and roots, but leave the skins on. Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the beets simmer for about 45 minutes to 1 hour, or until they are tender when pierced with a fork.
Once the beets are cooked, remove them from the pot and let them cool slightly. When they are cool enough to handle, peel off the skins. You can do this easily by rubbing them with your hands or using a paper towel. After peeling, chop the beets into small pieces or grate them using a grater or food processor for a finer texture.
While the beets are cooling, prepare the horseradish. If you're using fresh horseradish, peel and grate it finely. Be prepared for a strong aroma that can bring tears to your eyes! If you prefer a milder flavor or don’t have fresh horseradish on hand, you can use prepared horseradish from the store.
In a mixing bowl, combine the chopped or grated beets, freshly grated horseradish, salt, vinegar, sugar, and mixed spices. Stir well to ensure everything is evenly mixed. The sugar will dissolve in the vinegar, creating a sweet and tangy brine that enhances the flavors of the beets and horseradish.
Transfer the mixture into clean glass jars, leaving about half an inch of space at the top. Seal the jars tightly. This relish can be stored in the refrigerator for several weeks, allowing the flavors to meld and intensify over time.
