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Peel fresh beets and slice them into rounds. Boil the slices until tender. When they’re cooked, remove them and transfer them to a bowl. Add sliced pickles, horseradish, chopped onions, and oil.
Pour everything into a brine made by mixing the pickle brine half-and-half with the beet broth.
Chill in the refrigerator for 24 hours before serving.
