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  Beet Relish
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 174
Ingredients:
2 cup Coarsley shredded cooked
Beets
2 tbsp Chopped red onion
2 tbsp Red wine vinegar
1 tsp Sugar
2 tbsp Dijon mustard
3 tbsp Vegetable oil
Salt and pepper to taste
Instructions:
Combine all ingredients in a small bowl and blend well. Chill
thoroughly. Yield: About 2 cups.

NOTE: Relish keeps well stored in the refrigertor for up to 1 week.

SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
POSTED BY: Jim Bodle 2/93
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