Rinse the beet, but do not remove the skin or prepare them (prepare them ready for cooking, e.g. peel, remove woody parts and dirt), so that the juice of the fruit does not run out during cooking. Meanwhile, in a large frying pan covered with water, depending on the size of the beet, make 45 to 60 min. Drain and rinse when cooled, now the skin can be removed effortlessly. Cool down.
Peel the horseradish and cut into fine slices. Slice the beet as well. Layer with the horseradish in a large canning jar or earthenware pot.
Coarsely crush the peppercorns. Put them in a frying pan with the vinegar, water, bay leaves, sugar and salt and let them boil once, then cool.
Pour enough broth over the beets to cover them. Then pour 1 cm of oil over them so that the beets are sealed from the air. Close or cover tightly and let sit for at least 48 hours before using.
Important: Keep in a cool place. After each use, the beet must be repeatedly well covered with oil.
This beetroot salad does not need any more sauce, it is simply dressed with a little more oil and chopped onions as you like.