2 c. coarsely shredded cooked beets
2 tbsp. chopped red onion
2 tbsp. red wine vinegar
1 tsp. sugar
2 tbsp. Dijon mustard
3 tbsp. vegetable oil
Salt and pepper to taste

Combine all ingredients in small bowl and blend well. Chill thoroughly. Makes about 2 cups. Relish keeps well stored in refrigerator for up to a week.