BEET, RED ONION AND HORSERADISH RELISH

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Beet, Red Onion and Horseradish Relish image

Categories     Condiment/Spread     Onion     Side     Passover     Vegetarian     Horseradish     Beet     Chill     Healthy     Kosher     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

  • Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
  • Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
  • Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

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