Pickled Beets

Cook beets in large saucepan of boiling water until tender, 20 to 40 minutes (depending on size and age of beets). Rinse under cold water until cool enough to handle; drain well. Slip off and discard skins. Cut beets into 1/4-inch slices; place in large heatproof bowl.

Heat 2-1/2 cups water, vinegar, sugar, horseradish, and salt in medium noncorrosive saucepan to boiling; pour over beets. Cool to room temperature; refrigerate, covered, 1 to 2 days to mellow and blend flavors before serving.