Beet Relish
Reminisce
- try a FREE ISSUE today!
"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."
SERVINGS: 16
CATEGORY: Condiment
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 2 cups coarsely 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. If Cooking for Two: Relish keeps well stored in refrigerator for up to 1 week.