Beet Relish Food

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BEETROOT RELISH



Beetroot Relish image

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

10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
½ cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar

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



Beetroot Relish image

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

3 large beets (trimmed and peeled)
1 red onion (finely chopped)
2 apples (cored and finely chopped)
2 to 3 tbsp fresh ginger (finely chopped)
3/4 tsp fine sea salt (more to taste)
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup water

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



Beet Relish image

"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

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
Salt and pepper to taste

Steps:

  • Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Nutrition Facts :

BEETROOT RELISH



Beetroot Relish image

Beetroot Relish

Provided by Bintu Hardy

Categories     Side Dish

Time 1h40m

Number Of Ingredients 9

150 ml orange juice
Juice of 2 lemons
1 tsp vanilla essence
0.5 tsp ground ginger
0.5 tsp ground cardamom
550 g sugar
600 g grated beetroot
1 apple (peeled and finely diced)
550 g sugar

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



Cranberry-Beet Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup walnut halves
1 pound cranberries, thawed if frozen
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 Gala or Fuji apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill

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



Beet Relish with Horseradish image

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

3 pc. medium beets (1 lb)
1 pc. large onion, finely chopped
2 pc. sweet red peppers, finely chopped
1 cup white vinegar
1/2 c granulated sugar
1 tsp pickling salt
2/3 cup grated fresh horseradish

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



Beet Relish image

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

1 lb beet, trimmed
1/4 cup prepared horseradish
1 tablespoon cider vinegar
1 tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
1/4 teaspoon salt

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



Spicy Beet Relish image

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

4 pounds fresh beets
1 cup sugar
1 cup cider vinegar
2 tablespoons grated peeled horseradish
2 teaspoons canning salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Optional: Sliced baguette and grated lemon zest

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



Beet-and-Apple Relish image

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

1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, thinly sliced
3 cups cider vinegar
1 1/2 cups water
1 1/2 cups sugar
4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
1/2 teaspoon Dijon mustard

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



Simple Roasted Beet Relish image

A flavor-packed roasted beet relish with caramelized roasted beets, smoky cumin, and lime zest and juice. The ultimate 6-ingredient plant-based topper for bowls, salads, and more!

Provided by Minimalist Baker

Categories     Condiment     Side Dish

Time 50m

Number Of Ingredients 8

3 cups cubed, peeled beets ((~2 large or 3 small beets, as original recipe is written))
2 tsp avocado oil ((see notes for oil-free option))
1/4 tsp sea salt
1/2 tsp ground cumin, plus more for garnishing
1-2 tsp maple syrup
1/2 tsp lime zest
1-2 Tbsp lime juice
Fresh cilantro

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



Pickled Beet Relish image

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

8 to 10 small to medium beets, washed
2 cups cider vinegar
1 cup sugar
2 teaspoons coarse salt
2 tablespoons mustard seed

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



Beet Relish image

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

2 pounds (907g) whole beets, peeled and cut in half
1 cup (237ml) apple cider vinegar * see note
½ cup (64g) granulated sugar * see note
¼ teaspoon celery seed
½ teaspoon salt
½ teaspoon corn starch

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



Beet Relish-Canning Recipe image

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

1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
1 quart chopped raw cabbage
1 1/2 cups sugar
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

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



BEET AND HORSERADISH RELISH image

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

4 lb medium beets (about 10)
1/2 cup freshly grated horseradish
2 cups vinegar
1/2 cup granulated sugar
2 tsp pickling salt
1 tbsp mixed pickling spice, tied in cheesecloth bag

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



Pickled Beet Relish image

Provided by Food Network

Categories     condiment

Time 50m

Yield 3 cups

Number Of Ingredients 10

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

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



Beet Relish image

Just the right hint of sweetness in this relish.

Provided by Deena Kordt

Categories     Relishes

Time 1h

Yield 12

Number Of Ingredients 7

6 cups cooked and finely chopped beets
4 cups white sugar
2 cups white vinegar
1 tablespoon lemon juice
1 teaspoon salt
½ cup water
2 (.25 ounce) packages unflavored gelatin (such as Knox®)

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



Roasted Sweet Beet Relish image

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

For the roasted tomato purée
2 1/4 pounds tomatoes
2 teaspoons sea salt
4 garlic cloves, peeled and sliced
1/4 cup olive oil
2 1/4 pounds young, small beets, trimmed
Olive oil, for drizzling
1 1/4 cups granulated sugar
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 large red onion, peeled and finely chopped
2 ounces freshly grated horseradish root (or pickled horseradish, see below)

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



Beet Relish With Horseradish image

Beet relish, made with beets, cabbage, horseradish, vinegar, and onions, along with sugar and salt, goes well on a salad or sandwich, with roasts, or by the spoonful.

Provided by Diana Rattray

Categories     Sauce     Condiment

Time 30m

Yield 64

Number Of Ingredients 7

4 cups raw beets (chopped)
6 cups cabbage (chopped)
2 cups onions (chopped)
2 cups granulated sugar
2 tablespoons prepared horseradish
1 tablespoon salt
2 cups vinegar

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



Beet, Red Onion and Horseradish Relish image

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

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

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)



Tsvikly (Ukrainian Beet Horseradish Relish) image

Provided by olga

Yield 2 servings

Number Of Ingredients 8

9 to 10 md. beets
3 tsp. salt
1 cup fresh grated horseradish (look under fresh ground horseradish)
1 tbsp. sugar
1 cup cider vinegar
1 tbsp. dill seeds or
caraway seeds (optional)
1 tsp. ground black pepper

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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From chatelaine.com
Servings 2
Total Time 45 mins
Category Recipes
Calories 20 per serving


BEET RELISH — CANDIDLY DELICIOUS | FAMILY-TESTED RECIPES
Beet Relish is an inspired combination of deep purple and bright golden beets with just the right amount of acidity and sweetness to pull it all together. Beet relish can be served over any meat or fish. It can be served as an appetizer or a side. This versatile beet dish is perfect for the Rosh Hashanah simanim. PIN THIS recipe to read later! Beets are my …
From candidlydelicious.com
Servings 6
Total Time 45 mins
Category Appetizer, Side Dish
Calories 52 per serving


OLD-FASHIONED BEET RELISH RECIPE – A HUNDRED YEARS AGO
Beet Relish. Combine sugar, vinegar, salt, dry mustard, and celery seed in a bowl. Add chopped beets and chopped cabbage; stir to combine. Add horseradish to taste. Refrigerate for at least 24 hours before serving. Will keep in the …
From ahundredyearsago.com
Servings 5
Estimated Reading Time 1 min


HORSERADISH AND BEETS RELISH | RECIPE | MY HOMEMADE FOOD ...
Put beets and horseradish relish to airtight jar and put to the fridge; after 3-4 hours relish is ready: Horseradish and Beets Relish Recipe: Step 9 Enjoy! Tags: beet , christmas food , dip , horseradish , new year , russian , salad , spicy , ukrainian
From enjoyyourcooking.com
User Interaction Count 1
Total Time 3 hrs
Category Salads, Sauces & Dips & Spreads


BEEF BURGER WITH BEET RELISH - GUSTO TV
Directions. For the relish peel and dice the beets into ¼ inch (.63cm) dice. Peel and dice and core the apples in ¼ inch (.63cm) dice. Dice the Spanish onions into medium dice. Add all to a medium saucepan. Add the mustards seeds, coriander, ground cloves, cinnamon, red wine and sugar. Place the saucepan over medium low heat and bring to a boil.
From gustotv.com
Servings 1
Estimated Reading Time 1 min
Category Mains


ADD A VEGETABLE: ROSEMARY-INFUSED BEET RELISH ...
While this Beet relish does gave a little sugar, it’s also full of goodness… Beetroot (or Beets, if you prefer!) Beets are incredibly good for you – they are a very rich source of vitamin B9 and manganese with compelling amounts of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin C, calcium, potassium, magnesium, phosphorous, zinc, …
From joannafrankham.com
Servings 2
Estimated Reading Time 4 mins
Category Sides & Sauces
Total Time 55 mins


BEET-AND-OLIVE RELISH RECIPE - KAY CHUN | FOOD & WINE
Recipes; Beet-and-Olive Relish; Beet-and-Olive Relish. Rating: Unrated. Be the first to rate & review! This relish is an awesome combination of sweet beets, briny olives and fresh herbs. It’s ...
From foodandwine.com
Servings 2
Total Time 20 mins


BEET RELISH CANNING RECIPES
Beet Relish: Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: ----- ----- ----- 2 pounds medium-size beets 1 small onion 1 sweet red pepper 2 cups shredded cabbage 1/4 cup prepared horseradish 1 1/2 teaspoons salt 1 cup sugar 1 1/2 cups vinegar Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food …
From tfrecipes.com


PICKLED BEET RELISH RECIPES
More about "pickled beet relish recipes" HOMEMADE PICKLED BEETS AND ONIONS RECIPE. 2010-04-16 · Our quick recipe for pickled beets and onions will yield some delicious vegetables that can be kept in the fridge and served as a quick snack, or as an … From thespruceeats.com 4.2/5 (109) Total Time 12 hrs 40 mins Category Side Dish, Snack ...
From tfrecipes.com


9 BEET RELISH IDEAS | BEET RELISH, RELISH, RECIPES
Beet Relish Recipe - Food.com. This is an excellent relish that will go with almost anything and does not need to be cooked. It is made with fresh horseradish that you grind up and is wonderful (could use horseradish in a jar/bottle). If you have some in the garden, please use it, but you can purchase it at the grocery store. · 1h 0m. Beet Horseradish Recipe. Beet Relish Recipe. Beet …
From pinterest.ca


BEET RELISH
Beet Relish. October 2, 2020 by . Sold Out. Primary Sidebar. Recent Comments. Archives. Categories. No categories; Meta. Log in; Entries feed; Comments feed; WordPress.org; We support culture through agriculture. Contact us to find out more about our Prairie Terroir philosophy! Contact Us . Name * Email * Phone * Message * Our Office. PO Box 15, Duval, …
From hillsidefood.ca


BEET RELISH RECIPE - FOOD.COM | RECIPE | BEET RELISH ...
Beet Relish Recipe - Food.com. 1 rating · 1 hour · Vegan, Gluten free · Makes 3 quarts. Sarah Danforth. 183 followers . Beet Horseradish Recipe. Beet Relish Recipe. Beetroot Relish. Fresh Horseradish. Beet Salad Recipes. Relish Recipes ...
From pinterest.com


CULTURED BEET & APPLE RELISH - CULTURES FOR HEALTH
Recipe: Cultured Beet & Apple Relish. It is that time of year again. Fall is settling in and winter is upon us and many folks are getting their flu shots. What a pristine time to begin eating more fermented foods and getting your body “machine” in tip top shape to ward off the winter bug blues. Why not take some of the fall bounty of fruits and vegetables and ferment them? Try to …
From culturesforhealth.com


7 BEET RELISH IDEAS | BEET RELISH, CANNING RECIPES, RELISH
Spicy Beetroot Relish from Food.com: Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands.
From pinterest.ca


BEET RELISH RECIPE BY THERESE - FOOD NEWS
Beet Relish recipes Beet Relish 1. 1 cup chopped cold cooked beets; 2 tablespoons lemon juice; 3 tablespoons grated horseradish root; 2 teaspoons powdered sugar; 1 teaspoon salt; Mix ingredients in order given. Canned beets may be used in place of fresh ones, and bottled horseradish if of strong flavor and well drained. Get full Beet Relish Recipe ingredients, how …
From foodnewsnews.com


GOLDEN BEET & ORANGE RELISH | PEGGY LAMPMAN'S DINNERFEED
Last night I dreamed of beets. Beet relish, specifically. On recent travels, so many dishes were accompanied by a grated beet accoutrement – antipasto platters, a side dish with venison, a topping on a burger – making the food that would have been fine without the condiment, extraordinary. I'm missing beet relish, most surely since it's figuring in my dreams, …
From dinnerfeed.com


BERNARDIN HOME CANNING: BECAUSE YOU CAN: RED ROOT RELISH
Remove skins by easily slipping off beets. Dice beets and measure 4 cups (1000 ml). Place beets, cabbage, vinegar, sugar, onion, pepper, horseradish and salt in a large stainless steel saucepan. Bring to a boil; boil gently 10 minutes. Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace).
From bernardin.ca


BEET APPLE CABBAGE RELISH HOT DOGS | RECIPES | SCHNEIDERS
Relish lovers rejoice – this exceptional garnish is truly worthy of our carefully spiced and naturally smoked wieners. Earthy beets, sweet apples, and crisp cabbage deliver a mix of flavours like nothing you’ve ever tasted before, to perfectly complement the smoky taste of our wieners fresh off the grill. Rain, shine or even snow – this is a recipe worth grilling for any time of year.
From schneiders.ca


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