Yield: 24 servings of each relish. RED ONION, BEET AND HORSERADISH RELISH: 1 1 /2 lb. beets, trimmed 1 cup olive oil 6 Tbsp. balsamic vinegar 2 tsp. coarse salt 1 tsp. pepper 3 cups red onion, chopped 2 /3 cups prepared white cream-style horseradish Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour and 45 minutes. Unwrap beets and cool. Peel beets and cut into 1 /3" dice. Whisk oil, vinegar, salt and pepper in medium bowl ...

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