1 (8-oz) can crushed pineapple
1/3 C. horseradish
½ C. honey
2 Tbsp. chopped red pepper or pimento
4 C. cut carrots or beets, cooked and drained
1/4 C. toasted sliced almo nds, 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.