Roasted Beet, Red Onion and Cranberry Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup honey
- 1 1/2 tablespoons olive oil
- 2 tablespoons prepared horseradish
- 4 teaspoons balsamic vinegar
- Carbohydrate 31 g(10%)
- Fat 4 g(6%)
- Fiber 5 g(21%)
- Protein 2 g(4%)
- Saturated Fat 1 g(3%)
- Sodium 436 mg(18%)
- Calories 155
Preparation Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely. Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
Preparation Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely. Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
