Roasted beet relish with apricots
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beets; scrub, trim, leave 1\" inch stem |
| 6 | ounces | Dried apricots; chopped fine |
| 3 | tablespoons | Pomegranate molasses |
| ¼ | cup | Minced red onion |
| 1 | tablespoon | Olive oil; or more |
Directions
Preheat the oven to 350°F. Wrap the beets tightly in foil and roast them in the middle of the oven for 1½ to 2 hours, or until they are tender.
Unwrap the beets carefully and let them cool until they can be handled.
Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste. Serve the relish with pot roast or pork.
Makes about 2 cups
Gourmet September 1993
Per serving: 808 Calories; 15g Fat (15% calories from fat); 14g Protein; 173g Carbohydrate; 0mg Cholesterol; 260mg Sodium NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998