BEET, RED ONION AND HORSERADISH RELISH
Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
- Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
- Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
SALT BEEF WITH BEETROOT & HORSERADISH RELISH
A relish inspired by the fiery Jewish condiment chrain, perfect served with salted meats, and sparingly with smoked fish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 9
Steps:
- Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.
- While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish - but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.
Nutrition Facts : Calories 542 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 4.14 milligram of sodium
BEET RELISH-CANNING RECIPE
Make and share this Beet Relish-Canning Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 1h10m
Yield 10 half pints
Number Of Ingredients 8
Steps:
- In a large non reactive saucepot combine all ingredients.
- Bring to a boil then reduce to a simmer-stir well.
- Simmer for 10 minutes.
- Pack hot relish into hot sterile jars.
- Leave 1/4 inch headspace.
- Remove air bubbles.
- Wipe rims and adjust two piece caps.
- Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
- If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
RED HAZERET -- HORSERADISH-BEET RELISH
Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- Drain and let cool.
- Peel the beets, quarter and add to the food processor.
- Whirl until a desired consistency is reached.
- Add to the horseradish; stir well.
- Add sugar, salt and vinegar according to taste.
- Check for taste after two days; relish develops best flavor after about a week.
- Keep covered in the refrigerator.
Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4
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