Skip to main content
Epicurious
Bon Appétit

Beet, Red Onion and Horseradish Relish

3.8

(14)

Start preparing this at least a day ahead.

Recipe information

  • Yield

    Makes 4 cups

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

Preparation

  1. Step 1

    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.

    Step 2

    Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.

    Step 3

    Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

TagsCondimentBeetRoot VegetableVegetableRed OnionOnionHorseradishHerbs & SpicesGluten FreeNut FreeEasy5 Ingredients or FewerRoastPassoverRosh HashanahBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.