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ROASTED BEET AND APPLE RELISH
3 medium beets (1 lb total with greens), trimmed, leaving 1 inch of stems
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
Preheat oven to 425°F.
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.
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.
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.
Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days. Makes about 4 cups
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