Amount
Ingredient
Preparation



2
cups
beets

coarsley shredded cooked



2
tablespoons
red onion

chopped



2
tablespoons
red wine vinegar





1
teaspoon
sugar





2
tablespoons
dijon mustard





3
tablespoons
vegetable oil





1
x
salt and black pepper

to taste

 Combine all ingredients in a small bowl and blend well.

Chill thoroughly.

Yield: About 2 cups.

NOTE: Relish keeps well stored in the refrigertor for up to 1 week.