Beets are boiled and cut into cubes. In a large saucepan heat olive oil and sauté the onion it cut in large pieces and sliced ​​garlic on low heat for 10 minutes until tender. Add beets and vinegar and leave the fire until the sauce thickens. The pan is pulled from the fire, add the cream and pass a puree. Add horseradish, mix and ready to be served.