Fresh Horseradish Relish with Apples and Cranberries

Ingredients

• 1 medium beet peeled
• 1 large carrots 
• 1 cup cranberries fresh
• 1 large apples i use 2 granny smith apples cored peeled
• 1 pound horseradish peeled
• 40 servings salt 
• 1 cup sugar 
• 0.8 cup distilled vinegar white

Equipment

• food processor
• bowl

Directions

1. In a food processor fitted with the shredding disk, separately shred horseradish root, carrot, beet and apple; transfer to a large bowl. Using the blade of the food processor, pulse cranberries with sugar until finely chopped.
2. Mix the cranberry mixture into the shredded fruit and vegetables along with vinegar; season with salt. Allow to stand in the refrigerator for 3 days or up to 1 week before serving.