Beet Relish

Beet Relish
Makes about 1/4 cup

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Ingredients
1 tablespoons dill
1 tablespoons pickled red onion (recipe follows)
2 tablespoons finely diced beets (see Prep School for how to roast beets)

Combine the ingredients for the relish in a small bowl. This relish can be made in advance. Use it as a spread on sandwiches, or on top of burgers or other meat.

Pickled Red Onions
Makes 1 cup

Ingredients
1 small red onion, peeled and sliced into thin rounds
¼ cup cider vinegar
2 tbsp sugar
½ tsp salt

Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil and simmer for two minutes, until the sugars have dissolved.

In a small bowl, pour the pickling liquid over the onion rounds. Allow to sit for 10 to 15 minutes. Remove onions from liquid and pat dry. Transfer to a jar or Tupperware container, toss with a touch of olive oil and a sprinkle of salt and store until time of serving. Hold onto the liquid for another use.