Best Spicy Beet Relish Recipes

Spicy Beetroot Relish image

Provided by Tisme

Categories Australian

Time 1h45m

Yield 2 jars

Number Of Ingredients 9

2 cups beetroots, raw, grated peeled
1 tablespoon honey, mildly flavoured
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1 teaspoon mustard seeds
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3/4 cup water
3/4 teaspoon salt

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

Beet Relish image

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:

Nutrition Facts :

Roasted Sweet Beet Relish image

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.