Beets Relish.

(We make this Salad in August or September for winter time)

Ingredients:

2 cup cooked beets, coarsely shredded
2 tbsp onion, chopped
2 tbsp Apple vinegar
1 tsp sugar 
2 tbsp mustard 
3 tbsp Vegetable oil, or olive oil (or Soya oil)
salt and pepper to taste

Method:

Combine all ingredients in a small bowl and blend well. Chill. Relish keeps well stored in the refrigerator for up to 1 week.