Beet, red onion and horseradish relish
1 Servings
Ingredients
| Quantity | 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. | |
Directions
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