Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Coarsely shredded cooked beets

  2. 2 tablespoons 30ml Chopped red onion

  3. 2 tablespoons 30ml Red wine vinegar

  4. 1 teaspoon 5ml Sugar

  5. 2 tablespoons 30ml Dijon mustard

  6. 3 tablespoons 45ml Vegetable oil Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups. NOTE: Relish keeps well stored in the refrigerator for up to 1 week.


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