BEETROOT RELISH
This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.
Provided by AUSSIE GIRL
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
- Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 37.4 g, Fat 2.3 g, Fiber 6.3 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 2446.6 mg, Sugar 29 g
BEETROOT RELISH
A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.
Provided by Lizzie Streit, MS, RDN
Categories Condiment
Time 1h
Number Of Ingredients 8
Steps:
- Use a coarse hand or box grater to shred the peeled beets.
- Add them to a large pot with the onion, apple, ginger, salt, sugar, apple cider vinegar, and water. Cover and bring to a boil, then reduce heat to low and let the relish cook for ~30 minutes. Take off the lid and simmer for another 10-15 minutes to let some of the excess water evaporate.
- Remove from heat and carefully pour out any liquid that's still left in the pot. Taste and adjust seasonings as desired. Transfer to glass jars or airtight containers, and enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 95 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 3 g, Sugar 18 g
BEET RELISH
"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."
Provided by Taste of Home
Time 15m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl and blend well. Chill thoroughly.
Nutrition Facts :
BEETROOT RELISH
Steps:
- Mix together orange juice, lemon juice, vanilla, ginger and ground cardamom.
- Mix in the sugar followed by the grated beetroot and apple
- Add the beetroot relish mixture into a pot and cover.
- After 20 min, open the lid and let the relish cook till finished mixing regularly.
Nutrition Facts : Calories 187 kcal, Carbohydrate 47 g, Sodium 19 mg, Sugar 46 g, ServingSize 1 serving
CRANBERRY-BEET RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop.
- Meanwhile, combine the cranberries, beet, sugar, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Pulse until finely chopped.
- Scrape the cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours and up to 1 day.
BEET RELISH WITH HORSERADISH
This is a great recipe to make rather than purchasing it at the store.
Provided by Canning Homemade
Categories Appetizer
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
- Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
- Makes 3 1/2 cups.
- NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.
BEET RELISH
I loved this relish -- the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook)
Provided by ellie_
Categories Vegetable
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
- Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
- Cover and refrigerate for up to one week.
SPICY BEET RELISH
We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. -Norma Leatherwood, Sevierville, Tennessee
Provided by Taste of Home
Time 1h15m
Yield 3 pints.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets., In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
BEET-AND-APPLE RELISH
Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 3 pint-size jars
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces.
- Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard.
- Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids.
- Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening.
SIMPLE ROASTED BEET RELISH
Steps:
- Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
- Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
- Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
- Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.
Nutrition Facts : ServingSize 1 half-cup serving, Calories 75 kcal, Carbohydrate 12.3 g, Protein 1.9 g, Fat 2.5 g, SaturatedFat 0.3 g, Sodium 235 mg, Fiber 3.2 g, Sugar 8.7 g, UnsaturatedFat 2.05 g
PICKLED BEET RELISH
For a more colorful relish, use a combination of red and golden beets. Serve the pickled beets with poached or smoked salmon, or toss them into a salad made with toasted walnuts, endive, and fresh goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 5
Steps:
- Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
- Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
- Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
- Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.
BEET RELISH
Fresh beets are roasted, then sliced and pickled in vinegar, celery seed and salt for a delicious and easy side.
Provided by Janette
Categories Side dishes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F/200 °C.
- Take 1 large piece of foil and wrap the beets tightly together, sealing the foil well. Roast for 1 hour or until tender. Remove the beets from the oven and leave to cool in the foil for 20 minutes this will give the steam time to dissipate and will prevent any steam burns.
- Cut the cooled beets into thin slices, and then into thin matchsticks, then chop into fine pieces. Add the vinegar, sugar, celery seed and salt to a medium saucepan. Over medium heat, bring the mixture to a simmer until the liquid is reduced by half. Mix the corn starch with 1 teaspoon water and whisk into the vinegar. Simmer until thickened and remove from the heat.
- To a bowl add the beets and pour over the warm vinegar, mix well.
- Allow to sit at room temperature before refrigerating. Transfer to warm, sterilized jars ** see note.
- If not canning, the relish will keep for up 2 weeks sealed and refrigerated.
Nutrition Facts : Calories 116 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 442 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
BEET AND HORSERADISH RELISH
Beets and horseradish go together perfectly in this easy pickled relish. Serve it with roast or grilled meats, with sausages or on sandwiches.
Categories Preserving
Yield Makes 5 pint jars.
Number Of Ingredients 6
Steps:
- Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
- To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
- Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
Nutrition Facts : Calories 9 calories, 0.0 g fat, 0.2 g protein, 1.9 g carbohydrate, 0.4 g fibre, 39 mg sodium
PICKLED BEET RELISH
Steps:
- Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;
BEET RELISH
Just the right hint of sweetness in this relish.
Provided by Deena Kordt
Categories Relishes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
- Combine beets, sugar, vinegar, lemon juice, and salt in a large pot. Bring to a boil over medium-high heat, reduce heat, and simmer for about 20 minutes.
- Stir water and gelatin together in a cup and add to the beets. Boil for 7 more minutes.
- Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool place.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 76.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 1.5 g, Sodium 262.5 mg, Sugar 73.4 g
ROASTED SWEET BEET RELISH
Categories Side Roast Beet Boil Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 8-ounce jars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored purée.
- Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
- Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
- P.S.
- It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.
BEET RELISH WITH HORSERADISH
Steps:
- Gather the ingredients.
- Combine all ingredients in a large kettle.
- Bring to a boil, reduce heat, and simmer for about 20 minutes, or until thickened, stirring occasionally.
- Pack into hot sterilized jars and process for 20 minutes in a boiling water bath.
Nutrition Facts : Calories 34 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 120 mg, Fat 0 g, ServingSize 4-5 pints (64 servings), UnsaturatedFat 0 g
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.
TSVIKLY (UKRAINIAN BEET HORSERADISH RELISH)
Provided by olga
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut off beet tops to 1/2 inch. Scrub well. Cook covered with water over low heat until peel slips off easily, about 2 hours. Cool in liquid. Slip off peel, and cut off taproot, and grate in processor. In a large bowl, mix beets with other ingredients. Taste and adjust seasoning. Pack in jars, cover, and refrigerate at least 3 days. Keeps well in refrigerator.
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