For the beetroot chutney, peel and finely grate the beet and horseradish. Also finely grate the onion and press the garlic. Mix everything together.
Bring honey and vinegar to a boil with the spices. Pour over the beetroot mixture while still hot and mix well. Season well with salt and freshly ground pepper.
Allow to cool, stirring constantly. Pour into sterile jars and store in a dark, cool place or serve immediately.
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