Pour pickled beets into a large saucepan ... Transfer yolks to a bowl or a mini food processor. Add mayonnaise, horseradish, mustard, ground pepper and a pinch of kosher salt.

Let cool, then peel the beets and cut them into 3/4-inch dice. 2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish ...

It also stars in beet chrain, a traditional Slavic ... mix some Bookbinder's prepared horseradish with sour cream, lemon juice, salt, and pepper. Add mayonnaise for a thicker texture or ...

Drain the rye berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining ?3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly.