Name: Beet, Red Onion and Horseradish Relish
Yield: Makes 4 cups
Ingredients: 3 2 1/2-inch-diameter beets, trimmed; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; 1 teaspoon coarse salt; 1/2 teaspoon pepper; 1 1/2 cups chopped red onion; 1/3 cup prepared white cream-style horseradish

Start preparing this at least a day ahead.

Recipe information

Yield
Makes 4 cups

Ingredients

3 2 1/2-inch-diameter beets, trimmed

1/2 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon coarse salt

1/2 teaspoon pepper

1 1/2 cups chopped red onion

1/3 cup prepared white cream-style horseradish

Preparation

Step 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.
Step 2
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Step 3
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.