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 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 BEETROOT RELISH
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. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
Provided by Tisme
Categories Australian
Time 1h45m
Yield 2 jars
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2
SPICY PICKLED BEETS
Provided by Food Network
Categories side-dish
Time 5h15m
Yield 10 to 15 servings
Number Of Ingredients 8
Steps:
- Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.
SPICY SEASONED PICKLED BEETS
We usually have a bottle of these in the fridge, a very nice pickle! from Canadian Diabetes Association
Provided by Derf2440
Categories Vegetable
Time 8h20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place beets in a sterilized jar.
- Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
- Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
- (Remove cloves after 3 days.) Store in refrigerator up to 2 months.
- Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
Nutrition Facts : Calories 119.9, Fat 0.6, SaturatedFat 0.1, Sodium 432.4, Carbohydrate 25.6, Fiber 4.2, Sugar 20.5, Protein 3
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 :
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.
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.
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