Beetrootrelish2 Recipes

BEETROOT RELISH

Beetroot Relish image

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

Provided by Lizzie Streit, MS, RDN

Time 1h

Number Of Ingredients 8

Ingredients

3 large beets (trimmed and peeled)
1 red onion (finely chopped)
2 apples (cored and finely chopped)
2 to 3 tbsp fresh ginger (finely chopped)
3/4 tsp fine sea salt (more to taste)
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup water

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

SPICY BEETROOT RELISH

Spicy Beetroot Relish image

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

Ingredients

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

BEETROOT RELISH

Beetroot Relish image

This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.

Provided by AUSSIE GIRL

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
½ cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 37.4 g, Fat 2.3 g, Fiber 6.3 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 2446.6 mg, Sugar 29 g

BEETROOT RELISH

Beetroot Relish image

This is just the thing to make an ordinary everyday sandwich or wrap into a gourmet lunch! It is so nice served with a fresh crusty bread and cheese. Wear gloves and protect benches when grating the beetroot as cut beetroot stains everything!

Provided by Tisme

Categories Vegetable

Time 55m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 1/4 kg beetroots, peeled and grated
1 red onion, finely chopped
1 cup balsamic vinegar
1 cup red wine
2 cups brown sugar
1 tablespoon cracked black pepper
1/2 teaspoon table salt

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.

Nutrition Facts : Calories 617.8, Fat 0.6, SaturatedFat 0.1, Sodium 578.1, Carbohydrate 143.5, Fiber 7.1, Sugar 132.3, Protein 5.7

BEET RELISH

Beet Relish image

"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

Ingredients

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:

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

Nutrition Facts :

BEETROOT RELISH (2)

Beetroot Relish (2) image

Cleaning out my recipe drawer and I came across this very old recipe for relish that I used to make many years ago. This relish keeps so well (about 6 months in a cool dry place) and I remember everyone loved it. I used to serve it with meat (both hot and cold meats). Relish must be refrigerated after opening.

Provided by Tisme

Categories Vegetable

Time 1h

Yield 7 cups

Number Of Ingredients 7

Ingredients

1 kg beetroot, roughly chopped (about 3 large)
750 g onions, chopped
1 cup sugar
1 tablespoon salt
1 teaspoon allspice
2 cups apple cider vinegar
1 tablespoon plain flour

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.

Nutrition Facts : Calories 235.3, Fat 0.4, SaturatedFat 0.1, Sodium 1114.9, Carbohydrate 54.5, Fiber 4.8, Sugar 44.7, Protein 3.7

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