Roasted Beet Relish with Apricots

• 1 pound beets, scrubbed and trimmed, leaving 1 inch of the stems attached
• 6 ounces (about 1 cup packed) dried apricots, chopped fine
• 3 tablespoons pomegranate molasses (available at specialty markets)
• 1/4 cup minced red onion
• 1 to 2 tablespoons olive oil

1. Preheat the oven to 350F.
2. Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2 hours, or until they are tender.
3. Unwrap the beets carefully and let them cool until they can be handled.
4. 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.
5. Serve the relish with pot roast or pork.

beets, pomegranate molasses, red onion, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-beet-relish-with-apricots-12738 (may not work)