1 pound beets, scrubbed and trimmed, leaving 1 inch of the stems attached
6 ounces (about 1 cup packed) dried apricots, chopped fine
3 tablespoons pomegranate molasses (available at specialty markets)
1/4 cup minced red onion
1 to 2 tablespoons olive oil
Preheat the oven to 350F. Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2 hours, or until they are tender. Unwrap the beets carefully and let them cool until they can be handled. Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste. Serve the relish with pot roast or pork.