Here's my family's recipe for HOT horseradish but be sure to taste and adapt to your taste:
1 beet -- boil in pot till somewhat soft and cut into pieces
1 large horseradish root -- I peel it with peeler and then cut (or hack?)
it into small-ish pieces
Put cut up beet and pieces horseradish into food processor with steel
blade. Add a little bit apple cider vinegar. Process. Add more
vinegar if you need more liquid. Process till mixed and at consistency
you prefer.
Place in glass jar with air tight lid -- horseradish will weaken over time
and if exposed to air.
I used to make my family's 40+ years recipe of gefilte fish -- with the shortcuts -- but my kitchen smelled like gefilte fish for days. I found a great recipe on
Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides for Ellen Goodman's Salmon/Halibut Fish Terrine
(made in a Bundt pan so it looks great); recipe is from Alaska, land of the Frozen Chosen. It's $$$ to make -- you need to start off with double the amt of fish (with skin, etc) to get the required amt of filets. Yummy.