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Beet Relish |
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Serves: 32 Print this RecipeYield: about 2 cups Served with corned beef and cabbage (see recipe in this section), this relish provides an interesting combination of flavors and is a colorful addition to the table. Evelyn Kenney, Trenton, New Jersey 2 cups coarsely shredded cooked beets 2 tablespoons chopped red onions 2 tablespoons red wine vinegar 1 teaspoon sugar 2 tablespoons Dijon style mustard 3 tablespoons vegetable oil Salt and pepper to taste nutritional information for this recipe
Combine all ingredients in a small bowl and blend well. Chill thoroughly. © Copyright Reiman Publications, 1993-1997 Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Sugar 'n' Spice Nuts Praline Sundae Topping Salmon Spread California Fresh Fruit Dip Spiced Rhubarb Gail's Homemade Salsa Raspberry Chocolate Sauce Corn Relish Rhubarb Chutney Hot Chocolate Mix BLT Bites Roasted Garlic Auntie Ann's Eggplant Relish Beet Relish |
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