Roasted Beet, Red Onion and Cranberry Relish

• 2 2 1/2-inch-diameter beets, unpeeled
• 1 1/4 pounds red onions, peeled
• 1 1/2 tablespoons olive oil
• 1 12-ounce package cranberries
• 1/4 cup honey
• 2 tablespoons prepared horseradish
• 4 teaspoons balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper

1. Preheat oven to 375F.
2. Wrap beets in double thickness of aluminum foil.
3. Cut onions through root end into 3/4-inch-thick wedges.
4. Place onion wedges in medium bowl; toss with oil.
5. Arrange onion wedges, cut side down, on baking sheet.
6. Place beets directly on oven rack.
7. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour.
8. Peel beets; cut into 1/2-inch pieces.
9. Chop onions coarsely.
10. Using on/off turns, coarsely chop cranberries in processor.
11. Add beets and onions; blend briefly to chunky consistency.
12. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper.
13. Cover and refrigerate at least 1 day.
14. (Can be made 4 days ahead.
15. Keep refrigerated.)

beets, red onions, olive oil, cranberries, honey, horseradish, balsamic vinegar, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/roasted-beet-red-onion-and-cranberry-relish-15655 (may not work)