Category: Relishes

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

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