Post by chief_cook2 on May 3, 2003 18:46:23 GMT -6
Ingredients
(2 servings)
2 c Coarsley shredded cooked
Beets
2 tb Chopped red onion
2 tb Red wine vinegar
1 ts Sugar
2 tb Dijon mustard
3 tb 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 refrigerator for up to 1 week.