Recipe

Pickled Beet Relish

2 16 oz Jars of Pickled Beets (drain & discard liquid ) julienne or chop beets coarsely

1 large or 2 medium Red Onions (cut in half & thinly slice)

3 generous Tbsp of horseradish

¾ cup of mayonnaise

¾ cup of sour cream

¼ cup of chopped chives (optional)

2 dashes of nutmeg (or more if you like nutmeg)

¼ tsp of white pepper

½ tsp of celery salt

2 tsp of tarragon

2 Tbsp sugar

Toss onions and beets to blend. Mix with all other ingredients until thoroughly blended.

Store in fridge.

This is better if made a day or two before using.

It also has a very long shelf life unless you eat it all in one sitting.