Beet Relish - cooking recipe

Ingredients

2 c. beets, cooked and coarsely shredded
2 small onions, finely grated
2 Tbsp. wine vinegar
2 tsp. sugar
2 Tbsp. horseradish mustard
2 Tbsp. fine olive oil or canola
salt and pepper to taste

Preparation

Combine all ingredients.
Stir well and cover.
Place in fridge overnight before serving to fully blend flavors.
Keeps in fridge up to a week.
Makes 2 cups.