This can be used in place of cranberry sauce.

2 c coarsely shredded cooked beets
2 T chopped (red) onion
2 T red wine vinegar
2 T Dijon mustard
1 t sugar
3 T vegetable oil
salt and black pepper, to taste

1. Combine all ingredients in a bowl and mix well. Chill thoroughly before serving. The relish keeps well, stored in the refrigerator, for about a week.