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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I loved this relish - the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook) Ingredients:
1 lb beet, trimmed |
1/4 cup prepared horseradish |
1 tablespoon cider vinegar |
1 tablespoon fresh dill, chopped (i used dried dill ( didn't measure but about 1 teaspoon) |
1/4 teaspoon salt |
Directions:
1. Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces - remember to let the food processor do the work!
2. Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
3. Cover and refrigerate for up to one week.
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