Total Time
Prep 10 mins
Cook 50 mins

I loved this relish -- the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook)

Ingredients Nutrition

  • 1 lb beet, trimmed
  • 14 cup prepared horseradish
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
  • 14 teaspoon salt


  1. Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
  2. Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
  3. Cover and refrigerate for up to one week.
Most Helpful

This is the best with roast beef and so good on sandwiches the next day! I didn't really measure my dill very well and just made a small batch to try as I used to make something similar but lost the recipe. Thanks! Made for ZWT

Cadillacgirl August 09, 2013

This was really good spooned on freshly baked bread. We served it as a condiment for several meals. I've been on a beet kick lately. Thanks for posting. Reviewed for Veg Tag October.

COOKGIRl October 13, 2010

A classic combination of flavours and in a very easy recipe. I made mine even easier by buying precooked vacuum sealed beets. So, all I had to do was throw everything into the processor and give it a whizz. It worked well topped on faux beef veggie burgers. Made for vegetarian/vegan swap.

Sarah_Jayne April 29, 2010