Lindsey Hirsch’s Family Horseradish Sauce

Wash beets and cut off ends. Cook in salted water until soft. Cool enough to remove skins with paper towels. Mix together the vinegar, sugar and salt. Peel horseradish root, cut off ends and save for the Seder plates. Cut root into smaller pieces. Grate in food processor. Remove and grate the beets. Put beets in a bowl. Change to grinding blade. Finely grind a third of the horseradish with a third of the beets. Add some vinegar mixture and continue until smooth. Repeat two more times. Repeat two more times. You may need more or less of the vinegar mixture. This is done by taste. Add all together and season with more salt if needed. Refrigerate. May be prepared a week or longer ahead of time.