Beet relish

Yield: 2 servings

Measure Ingredient
2 cups Coarsley shredded cooked
Beets
2 tablespoons Chopped red onion
2 tablespoons Red wine vinegar
1 teaspoon Sugar
2 tablespoons Dijon mustard
3 tablespoons Vegetable oil
Salt and pepper to taste

Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.

NOTE: Relish keeps well stored in the refrigertor for up to 1 week.

SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93

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