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