Roasted beet relish with apricots

1 Servings

Ingredients

Quantity Ingredient
1 pounds Beets; scrub, trim, leave 1\" inch stem
6 ounces Dried apricots; chopped fine
3 tablespoons Pomegranate molasses
¼ cup Minced red onion
1 tablespoon Olive oil; or more

Directions

Preheat the oven to 350°F. Wrap the beets tightly in foil and roast them in the middle of the oven for 1½ to 2 hours, or until they are tender.

Unwrap the beets carefully and let them cool until they can be handled.

Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste. Serve the relish with pot roast or pork.

Makes about 2 cups

Gourmet September 1993

Per serving: 808 Calories; 15g Fat (15% calories from fat); 14g Protein; 173g Carbohydrate; 0mg Cholesterol; 260mg Sodium NOTES : Epicurious

Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998

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