Taratura

Start by taking fresh beets, peeling them, and slicing them into rounds. Boil the slices until tender. Once cooked, remove them and transfer to a bowl. Add sliced pickles, mix in some horseradish, chopped onions, and oil.

Pour everything into a brine made from pickles mixed half-and-half with the beet broth.

Refrigerate for a day before serving.