Beetroot Relish Food

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.

BEETROOT RELISH

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!

SPICY BEETROOT RELISH

Steps:

• Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
• Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
• Taste for seasoning while it is still warm and adjust if necessary.

BEETROOT RELISH

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.

BEET RELISH

Steps:

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

BEET RELISH

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.

BEETROOT RELISH

Steps:

• Place all ingredients into a large saucepan on medium heat and stir well until the sugar is disolved.
• Bring to boil and cook for 30 minutes or until the relish mixture is reduced and syrupy.
• Being careful, spoon the hot beetroot relish into sterilised jars and seal.

BEETROOT RELISH

Steps:

• Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.
• Cook for 5 minutes or until onion is soft.
• Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.
• Allow to cool.

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.;

BEETROOT CHUTNEY

Steps:

• Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30-40 minutes until just tender - this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside.
• Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20-25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.
• Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids.
• The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.

ROASTED SWEET BEET RELISH

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.

BEETROOT RELISH (2)

Steps:

• Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
• Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
• Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
• Pour into hot sterilized jars and seal when cold.