3/4 cup walnut halves
1 pound of cranberries
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 Fuji or gala apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
salt and pepper
1. Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop finely.
2. While the nuts are in the oven, combine the cranberries, beet, sugar, lemon zest, salt and pepper in a food processor. Pulse until finely chopped.
3. Scrape he cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours before serving.