Beet relish
2 servings
Ingredients
| Quantity | 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 | ||
Directions
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