Beet Relish

Categories: relishes

Servings: 2

      2 c  Coarsley shredded cooked            1 ts Sugar
           Beets                               2 tb Dijon mustard
      2 tb Chopped red onion                   3 tb Vegetable oil
      2 tb Red wine vinegar                         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

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