Categories: Relishes 
      Yield: 2 servings 
  
      2 c  Coarsley shredded cooked            1 ts Sugar 
           Beets                               2 tb Dijon mustard 
      2 tb Chopped red onion                   3 tb Vegetable oil 
      2 tb Red wine vinegar                         Salt and pepper to taste 
  
  Combine all ingredients in a small bowl and blend well. Chill thoroughly. 
  Yield: About 2 cups. 
   
  NOTE: Relish keeps well stored in the refrigertor for up to 1 week. 
   
  SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 
  POSTED BY: Jim Bodle 2/93