Sunday, October 20, 2013

Beet and Horseradish Relish

Make this a day ahead for best flavour!

Beet and Horseradish Relish
4 large beets, trimmed and scrubbed
1/4 cup olive oil
2 tbsp orange juice
3 tbsp balsamic vinegar
1 tsp Kosher salt
1/2 tsp paprika
1 red onion, diced
1/3 cup Horseradish

Preheat oven to 350 F.
Wrap beets individually in foil and place directly on the on oven rack.
Roast until tender, about 2 hours. Cool until you can handle them, then peel and dice.
In a large bowl, whisk the olive oil, orange juice, vinegar, salt, and paprika well.
Stir in the red onion and horseradish, then fold in beets.
Cover and chill 24 hours before enjoying.

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