Beet Relishrelishes 2 cup coarsley shredded cooked 1 beets 2 tablespoon chopped red onion 2 tablespoon red wine vinegar 1 teaspoon sugar 2 tablespoon dijon mustard 3 tablespoon vegetable oil 1 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 |
