To make German beets, trim the tops of 10 medium beets to 1 inch. Bring to a boil 9 cups of water, 1 tablespoon of white vinegar and salt to taste. Add the beets and boil them for 40 to 50 minutes. Drain the beets, cool, peel and slice them.
In a saucepan, combine 2 tablespoons of cornstarch, 2 tablespoons of sugar, 1 teaspoon of salt and 1/8 teaspoon pepper. Slowly stir in 1 1/3 cups of water and 1/2 cup white vinegar. Boil for one minute, stirring constantly. Add the beets and cook until hot.
To make fresh beet horseradish, scrub 2 medium beets and trim their tops to 1/2 inch. Boil the beets for 30 to 40 minutes and then drain and set them aside to cool. Grate 1 4-ounce peeled horseradish using the smallest holes of a box grater.
Combine the horseradish with 1/4 cup of cider vinegar, 2 teaspoons of salt and 1 teaspoon sugar. Peel and grate the beets using the smallest holes of a box grater. Mix the beets with the horseradish mixture and refrigerate.Learn more about Vegetables