Active Time

　　25 min

　　Total Time

　　4 hr

　　Active time: 25 min Start to finish: 4 hr

　　

Ingredients

Makes about 4 cups

　　3 medium beets (1 lb total with greens), trimmed, leaving 1 inch of stems attached

　　1/3 cup cider vinegar

　　2 tablespoons sugar

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 Granny Smith apples (1 lb total)

　　2 tablespoons bottled horseradish

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.

　　

Step 3

While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.

　　

Step 4

When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.

　　

Step 5

Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.