Beet Relish

Beet Relish Recipe:

Beet Relish

      2 c Cooked beets; coarsely shredded
      2 tb Red onion; chopped
      2 tb Red wine vinegar
      1 ts Sugar
      2 tb Dijon mustard
      3 tb Vegetable oil
          Salt and pepper to taste

Combine all ingredients in a small bowl and blend well.
Chill thoroughly.

Note: Relish keeps well stored in the refrigerator for
up to 1 week.

Makes 2 servings (About 2 cups)

Source: Evelyn Kenney, Trenton, NJ
Reminisce Magazine Mar./April 93

Contributed by Jim Bodle