1 lb beets
0.5 lb sour cream
½ cup onions, cut into small cubes
2 garlic cloves
1 tbsp ground horseradish
1 tbsp sugar
1 tsp 6% vinegar
Bake the beets in an oven until they are mild.
Cool, peel, and ground using a large grater.
Grate garlic, and mix with ground horseradish, onions, salt, sugar, vinegar, and sour cream.
Blend them together, mix with beets, and let sit for 20 minutes at room temperature.
Serve with rye bread.