Roasted Beet, Red Onion And Cranberry Relish
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
48
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
570 g
Red Onion (peeled)1.5 tbsps
Olive Oil1 cup
Honey2 tbsps
Prepared Horseradish4 tsps
Balsamic Vinegar1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Preheat oven to 375°F
2
Wrap beets in double thickness of aluminum foil
3
Cut onions through root end into 3/4-inch-thick wedges
4
Place onion wedges in medium bowl; toss with oil
5
Arrange onion wedges, cut side down, on baking sheet
6
Place beets directly on oven rack
7
Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour
8
Peel beets; cut into 1/2-inch pieces
9
Chop onions coarsely
10
Using on/off turns, coarsely chop cranberries in processor
11
Add beets and onions; blend briefly to chunky consistency
12
Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper
13
Cover and refrigerate at least 1 day
14
(Can be made 4 days ahead
15
Keep refrigerated
16
) Preheat oven to 375°F
17
Wrap beets in double thickness of aluminum foil
18
Cut onions through root end into 3/4-inch-thick wedges
19
Place onion wedges in medium bowl; toss with oil
20
Arrange onion wedges, cut side down, on baking sheet
21
Place beets directly on oven rack
22
Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour
23
Peel beets; cut into 1/2-inch pieces
24
Chop onions coarsely
25
Using on/off turns, coarsely chop cranberries in processor
26
Add beets and onions; blend briefly to chunky consistency
27
Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper
28
Cover and refrigerate at least 1 day
29
(Can be made 4 days ahead
30
Keep refrigerated)