Cabbage Relish

2 large raw beets
1/2 head green cabbage
1/4 head red cabbage
1 small Bermuda onion
1/2 cup prepared horseradish
2 tablespoons sugar
1/4 cup cider vinegar
1 teaspoon salt
1 cup mayonnaise

Peel and chop beets. Chop cabbage fine. There should be enough green cabbage to make two cups and enough red to make one cup. Peel and slice onion, break into rings. Combine and add remaining ingredients. Toss well.

Cover and let mellow in refrigerator three to four hours before serving. It is even better if made 12 to 24 hours ahead of time.

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