Beet Relish

I loved this relish -- the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook)

• Ready In: 1 hr
• Yields: 1 1/2 cups

Ingredients

• 1  lb beet, trimmed
• 1⁄4 cup  prepared horseradish
• 1  tablespoon cider vinegar
• 1  tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
• 1⁄4 teaspoon salt

Directions

1. Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
2. Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
3. Cover and refrigerate for up to one week.