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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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