Title: Beet Relish
Categories: Relishes
Yield: 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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini