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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."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 2 cups

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

  • Combine all ingredients in a small bowl and blend well. Chill thoroughly.
If Cooking for Two: Relish keeps well stored in refrigerator for up to 1 week.

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