Beet, Red Onion and Horseradish Relish

• 3 2 1/2-inch-diameter beets, trimmed
• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 1/2 cups chopped red onion
• 1/3 cup prepared white cream-style horseradish

1. Preheat oven to 350F.
2. Wrap beets in double thickness of foil.
3. Roast beets on oven rack until tender, about 1 hour 45 minutes.
4. Unwrap beets and cool.
5. Whisk oil, vinegar, salt and pepper in medium bowl until blended.
6. Mix in onion and horseradish.
7. Peel beets; cut into 1/3-inch dice.
8. Add to onion mixture.
9. Cover; chill 1 to 4 days.

beets, olive oil, balsamic vinegar, coarse salt, pepper, red onion, white cream

Taken from www.epicurious.com/recipes/food/views/beet-red-onion-and-horseradish-relish-3144 (may not work)