Best Beet Relish
Yield
8 servingsPrep
60 minCook
20 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
beets
coarsley shredded cooked |
* |
2 | tablespoons |
red onion
chopped |
|
2 | tablespoons |
red wine vinegar
|
|
1 | teaspoon |
sugar
|
|
2 | tablespoons |
dijon mustard
|
|
3 | tablespoons |
vegetable oil
|
|
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
beets
coarsley shredded cooked |
* |
3E+1 | ml |
red onion
chopped |
|
3E+1 | ml |
red wine vinegar
|
|
5 | ml |
sugar
|
|
3E+1 | ml |
dijon mustard
|
|
45 | ml |
vegetable oil
|
|
1 | x |
salt and black pepper
to taste |
* |
Directions
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.