Recipe - Roasted Beet Relish With Apricots

1 pound Beets; scrub, trim, leave 1"
inch stem
6 ounce Dried apricots; chopped fine
3 tablespoon Pomegranate molasses
One fourth cup Minced red onion
1 tablespoon Olive oil; or more

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

Makes about 2 cups

Gourmet September 1993

Per serving: 808 Calories; 15g Fat (15% calories from fat); 14g Protein;
173g Carbohydrate; 0mg Cholesterol; 260mg Sodium

NOTES : Epicurious
Posted to MCRecipe Digest by shade liveoak@polaris.net on Apr 13, 1998