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."
Ingredients
- 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
Directions
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1Combine all ingredients in a small bowl and blend well. Chill thoroughly.
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