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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)”
READY IN:
1hr
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb beet, trimmed
  • 14 cup prepared horseradish
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
  • 14 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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