Lunch: Beet, Red Onion and Horseradish Relish

Start preparing this at least a day ahead.

Ingredients

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Instructions

Preheat oven to 350 °F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

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