Title: Beet Relish
Categories: Relish
Yield: 2 Servings

2	c	Coarsley shredded cooked
		Beets
2	tb	Chopped red onion
2	tb	Red wine vinegar
1	ts	Sugar
2	tb	Dijon mustard
3	tb	Vegetable oil
		Salt and pepper to taste

Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.

NOTE: Relish keeps well stored in the refrigertor for up to 1 week.

SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93

previous

next