This tangy and colorful relish goes beautifully with beef, especially prime rib. Perfect for the Passover Seder meal. Plan ahead to make t his relish at least one day in advance of the meal.
Prep Time: 24 hours, 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 26 hours
Ingredients:
- 3 (2-1/2-inch-diameter) beets, trimmed
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1-1/2 cups chopped red onion
- 1/3 cup prepared white cream-style horseradish
Preparation:
Start preparing this at least a day ahead.
Preheat oven to 350 degrees F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk olive oil, balsamic vinegar, salt, and pepper in medium bowl until blended. Mix in red onion and horseradish.
Peel beets and cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
Serve with Prime Rib with Roasted Garlic and Horseradish Crust.
Yield: 4 cups
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with permission.
Preheat oven to 350 degrees F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk olive oil, balsamic vinegar, salt, and pepper in medium bowl until blended. Mix in red onion and horseradish.
Peel beets and cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
Serve with Prime Rib with Roasted Garlic and Horseradish Crust.
Yield: 4 cups
Source: Flavors of Bon Appetit by Bon Appetit (Pantheon)
Reprinted with permission.
