Use up your leftover shredded horseradish to make a great tasting sauce for your gefilte fish. You'll never go back to store bought!
1 thick horseradish, grated
1 fresh beet
½ cup white vinegar
¼ cup sugar
Peel horseradish root (save a portion for seder plate).
Grate - then grind - BOTH coarsely in food processor.
Add vinegar and sugar to beet/horseradish mixture. Blend well. Add more vinegar if too dry. Store in tightly covered container in fridge.