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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.