Red Hazeret -- Horseradish-Beet Relish - cooking recipe

Ingredients

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)

Preparation

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