Name: Roasted Beet, Red Onion and Cranberry Relish
Yield: Makes about 4 cups
Ingredients: 2 2 1/2-inch-diameter beets, unpeeled; 1 1/4 pounds red onions, peeled; 1 1/2 tablespoons olive oil; 1 12-ounce package cranberries; 1/4 cup honey; 2 tablespoons prepared horseradish; 4 teaspoons balsamic vinegar; 1 teaspoon salt; 1 teaspoon ground black pepper

Tart, raw cranberries and horseradish add plenty of zip here. Begin preparing this at least a day before serving.

Recipe information

Yield
Makes about 4 cups

Ingredients

2 2 1/2-inch-diameter beets, unpeeled

1 1/4 pounds red onions, peeled

1 1/2 tablespoons olive oil

1 12-ounce package cranberries

1/4 cup honey

2 tablespoons prepared horseradish

4 teaspoons balsamic vinegar

1 teaspoon salt

1 teaspoon ground black pepper

Preparation

Step 1
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.
Step 2
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.)

TagsCondiment Beet Root Vegetable Vegetable Red Onion Onion Cranberry Berry Fruit Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Easy Roast Food Processor Thanksgiving Christmas Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes