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"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 34 calories, 3 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.
Originally published as Beet Relish in Reminisce March/April 1993, p47
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Reviewed on Jul. 13, 2010 by lillianlbrk
I liked this recipe but didnot love it as much as a similar recipe my Hungarian mother & friends made. I adapted this recipe to : 2 to 4 cans of slice or whole beets chopped finely; adapted the vinegar, sugar oil & salt & pepper to taste. Chilled over night.I have a better recipe which eliminatre severla of the ingredients in this particulr recipe, but has a better taste.
I liked this recipe but didnot love it as much as a similar recipe my Hungarian mother & friends made. I adapted this recipe to : 2 to 4 cans of slice or whole beets chopped finely; adapted the vinegar, sugar oil & salt & pepper to taste. Chilled over night.
I have a better recipe which eliminatre severla of the ingredients in this particulr recipe, but has a better taste.
Reviewed on Mar. 12, 2010 by Isolda
Very good. I made two batches: one as printed and one with horseradish as a previous reviewer suggested. Both were good, but my family--who are the supreme arbiters in my world--voted that they like the vinegar version best.
Reviewed on Feb. 03, 2008 by Dan_R
Add Horseradish for Kick.......... Use Pickled Beets & Forget the Vinegar & Sugar (?)
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