1. Boil the beetroot in its skin until tender, peel and grate it.
2. Clean and finely grate the horseradish.
3. Mix the vinegar with sugar, salt and caraway seeds.
4. Combine the grated beetroot and horseradish with the dressing.
5. Jar it and let it mature in the fridge for a few hours.
Tip: Excellent with roasted meats and sausage.
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