Roasted Beet, Red Onion and Cranberry Relish

1. 1

   Preheat oven to 375F.

2. 2

   Wrap beets in double thickness of aluminum foil.

3. 3

   Cut onions through root end into 3/4-inch-thick wedges.

4. 4

   Place onion wedges in medium bowl; toss with oil.

5. 5

   Arrange onion wedges, cut side down, on baking sheet.

6. 6

   Place beets directly on oven rack.

7. 7

   Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour.

8. 8

   Peel beets; cut into 1/2-inch pieces.

9. 9

   Chop onions coarsely.

10. 10

    Using on/off turns, coarsely chop cranberries in processor.

11. 11

    Add beets and onions; blend briefly to chunky consistency.

12. 12

    Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper.

13. 13

    Cover and refrigerate at least 1 day.

14. 14

    (Can be made 4 days ahead.

15. 15

    Keep refrigerated.)

* Per serving · 4 servings · Values may vary.

No additional tips available.