Beet, Red Onion and Horseradish Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start preparing this at least a day ahead. 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 |
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.
2. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
3. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
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