Beet Relish

Name: Beet Relish
Prep time: 15 min
Total time: 15 min
Yield: about 2 cups.
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

"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."

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.

If Cooking for Two: Relish keeps well stored in refrigerator for up to 1 week.

Nutrition Facts

2 tablespoons: 34 calories, 3g fat (0 saturated fat), 0 cholesterol, 61mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.

Originally published as Beet Relish in Reminisce March/April 1993

Reviews

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Average Rating:

lillianlbrk

Jul 13, 2010

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.
Isolda

Mar 12, 2010

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.
Dan_R

Feb 3, 2008

Add Horseradish for Kick.......... Use Pickled Beets & Forget the Vinegar & Sugar (?)