Beet-Horseradish Relish

1. 1

   Scrub beets, leaving root and 1 inch of stem intact.

2. 2

   Place beets in a non-aluminum stockpot with water to cover; bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until tender. Pour cold water over beets; drain and let cool.

3. 3

   Trim off beet stems and roots; rub off skins. Grind beets in a large mixing bowl, using coarse blade of a food grinder. Add remaining ingredients; mix well.

4. 4

   Spoon relish into sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use. Serve with meats or salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.