Roasted Beet, Red Onion and Cranberry Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tart, raw cranberries and horseradish add plenty of zip here. Begin preparing this at least a day before serving. Ingredients:
2 2 1/2-inch-diameter beets, unpeeled |
1 1/4 pounds red onions, peeled |
1 1/2 tablespoons olive oil |
1 12-ounce package cranberries |
1/4 cup honey |
2 tablespoons prepared horseradish |
4 teaspoons balsamic vinegar |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
2. Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
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