Red Hazeret -- Horseradish-Beet Relish

• 1 lb horseradish root, peeled and cut up to small pieces (handle horseradish in a well-ventilated area or outside)
• 1/2 lb beet (4 small)
• 1/2 teaspoon salt (to taste)
• 1/4 cup sugar (or more to taste)
• 3/4 cup cider vinegar (to taste)

1. Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
2. Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
3. Drain and let cool.
4. Peel the beets, quarter and add to the food processor.
5. Whirl until a desired consistency is reached.
6. Add to the horseradish; stir well.
7. Add sugar, salt and vinegar according to taste.
8. Check for taste after two days; relish develops best flavor after about a week.
9. Keep covered in the refrigerator.

horseradish root, salt, sugar, cider vinegar

Taken from www.food.com/recipe/red-hazeret-horseradish-beet-relish-512532 (may not work)