Beet, red onion and horseradish relish

Yield: 1 Servings

Measure Ingredient
3 Beets (2 1/2"-diameter); trimmed
½ cup Olive oil
3 tablespoons Balsamic vinegar
1 teaspoon Coarse salt
½ teaspoon Pepper
1½ cup Chopped red onion
⅓ cup Prepared white cream-style horseradish
4 days.

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.

Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.

Peel beets; cut into ⅓-inch dice. Add to onion mixture. Cover; chill 1 to Makes 4 cups

Bon Appétit April 1997

Per serving: 964 Calories; 108g Fat (99% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 1881mg Sodium NOTES : Epicurious. Start preparing this at least a day ahead.

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

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