Prepare beets in a convenient way: bake in the oven or boil. (the weight of already boiled and peeled vegetables is shown)
Grate on a fine/medium / coarse grater or on a Korean salad grater.
Put the beetroot in a deep salad bowl and add the chopped green onions.
For the sauce, mix yogurt, horseradish, honey (preferably liquid) and mustard. Adjust the sharpness of the sauce to your taste! As a base for the sauce, instead of yogurt, you can use thick kefir or yogurt. It will also be good.
Season the beetroot and onion sauce, mix, and add salt to taste.