1 (18-ounce) can crushed pineapple
1/3 cup Horseradish
1/2 cup honey
2 tablespoons chopped red pepper or pimiento
4 cups cut carrots or beets, cooked and drained
1/4 cup toasted sliced almonds, optional
Combine pineapple, horseradish and honey; bring to a boil and simmer 10 minutes.
Add red pepper and hot cooked carrots. Stir to mix, heating if necessary.
Sprinkle with almonds.
Makes 6 servings.