Recipe Courtesy of Michael Symon
4 large golden beets, coarsely grated
1 cup fresh horseradish, finely grated
2 ounces sherry vinegar (¼ cup)
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
Juice and zest of 1 orange
2 tablespoons honey
Large pinch of Kosher salt
Peel the beets and horseradish. Using the coarse side of a box grater, grate the beets into a nonreactive bowl. Using the fine portion of a box grater, grate the horseradish into the bowl with the beets. Add the remaining ingredients and mix thoroughly. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge and place in a strainer to remove excess liquid.