A simple, tasty condiment.

3 medium beets
3 – 4 T apple cider vinegar
1 T sugar, or to taste
salt and pepper, to taste
2 apples
2 T prepared horseradish

1. Preheat oven to 425°F. Tightly wrap beets in  foil and roast on a baking sheet in the middle of the oven until very tender, 1 1/4 to 1 1/2 hours (a paring knife inserted into a beet will go in easily). Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.

2. While beets are cooling, stir together the vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into small dice (1/4-inch or so) and add to dressing along with horseradish. Toss well.

3. When beets are cool enough to handle, slip off skins and remove stems. You don’t have to peel the beets. Cut beets into small dice (1/4-inch or so) and stir into apple mixture. Taste for seasonings, adding more sugar, salt, and/or pepper if you like.

4. Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop).