Place beets in a large pot of boiling water. Boil until tender, about 20 minutes.

Drain and add cold water to pot. Use hands to peel beets under the water. Set aside and let cool.

Combine sugar, vinegar, nutmeg, salt, and ginger in a large saucepan and bring to a boil, stirring to dissolve sugar. Set aside.

Coarsely grate beets in a large bowl. Peel outer layer of horseradish and finely grate. Add horseradish and sugar-vinegar mixture to beets. Mix well and transfer into mason jars.

Great with perogies and any meat dish.