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BEET RED ONION AND HORSERADISH RELISH

BEET RED ONION AND HORSERADISH RELISH


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Reference:

Bon Appétit, April 1997

Prep:

Active time: 10 min Start to finish: 20 min

Servings:

Makes 4 cups.

Submitted by:

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Ingredients

3
2 1/2-inch-diameter beets, trimmed
1/2
cup olive oil
3
tbsp balsamic vinegar
1
tsp coarse salt
1/2
tsp pepper
1
1/2 cups chopped red onion
1/3
cup prepared white cream-style horseradish

Directions

1.
Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
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2.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
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3.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days
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