Cooking time: 45 minutes

Similar to jewish chrein.

1. In a small pot cover the beets with the water, bring to boil over high heat, lower the heat, cover and cook for about 45 minutes, or until the beets are soft. Drain and peel.
2. Peel horseradish root and shred.
3. Measure the cooked beets and the horseradish.
4. With a meat grinder grind the beets and the horseradish (1/2 the weight of the beets). If you don't have a meat grinder, grate the beets and the horseradish on a grater with small holes.
5. Mix in the vinegar, sugar, cumin seeds, salt and pepper. Put in a container and seal well.