Beetrelish Recipes

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.

EASY BEET RELISH RECIPE

Steps:

• Add the onion, vinegar, sugar, and salt to a medium saucepan over medium heat.
• Bring to a boil and then simmer to reduce, cooking for about 4 minutes.
• Stir in the beets. Cook for 2 additional minutes.
• Dissolve the cornstarch in about 1 tablespoon of water, until a slurry forms.
• Pour the cornstarch slurry into the relish mixture and cook for 1 additional minute, stirring, and remove from the heat.
• Pour the relish into a clean glass jar with a lid and store in the fridge for about a month until needed.

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.

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.

BEET RELISH

Steps:

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

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.;

BEET-AND-APPLE RELISH

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.

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.

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.

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, 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.

PICKLED BEET RELISH

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.