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Beet Relish

"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."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 2 cups


  • 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


  • 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.

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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 (?)