Ingredients:
• 1/3 cup coconut milk
• 1/4 t ground turmeric, or more to taste
• 5 T peeled ginger, chopped to measure
• 3 medium carrots, scrubbed
• 1/2 of a serrano pepper, stemmed, or to taste
• 3 T olive oil
• 3 T brown rice vinegar
• 4 medium shallots, peeled (or less if your shallots are strong)
Directions:
Boil the beets slightly, and chop or grate very finely. Chop the onion and parsley finely and grate the horseradish. Combine all the ingredients and let them sit for a while, the longer the better, before serving. The relish will keep for a few weeks in a sealed container in the fridge. This recipe will make 2-3 cups.