Beet And Horseradish Relish Recipes

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

BEET AND HORSERADISH RELISH

Steps:

• Combine ingredients in a blender or food processor and coarsely chop.
• Refrigerate for 2 days before serving.

SALT BEEF WITH BEETROOT & HORSERADISH RELISH

Steps:

• Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.
• While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish - but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.

SPICY BEET RELISH

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.

BEET RELISH

Steps:

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

BEET, RED ONION AND HORSERADISH RELISH

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.

HORSERADISH BEETS (CHRIN)

Steps:

• In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
• Add horseradish to beets and mix well; refrigerate until ready to serve.

BEET RELISH-CANNING RECIPE

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 RELISH

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.