Roasted Beet And Apple Relish Recipes

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ROASTED-BEET AND APPLE RELISH



Roasted-Beet and Apple Relish image

Categories     Condiment/Spread     Fruit     Vegetable     Side     Roast     Thanksgiving     Quick & Easy     Horseradish     Vinegar     Apple     Beet     Fall     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 7

3 medium beets (1 lb total with greens), trimmed, leaving 1 inch of stems attached
1/3 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Granny Smith apples (1 lb total)
2 tablespoons bottled horseradish

Steps:

  • Preheat oven to 425°F.
  • Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
  • While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.
  • When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
  • Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.

BEET-AND-APPLE RELISH



Beet-and-Apple Relish image

Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 pint-size jars

Number Of Ingredients 9

1 1/4 pounds small to medium red beets (4 or 5), washed well and patted dry
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, thinly sliced
3 cups cider vinegar
1 1/2 cups water
1 1/2 cups sugar
4 Granny Smith apples, peeled and cut into 1/2- to 3/4-inch pieces
1/2 teaspoon Dijon mustard

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 BEETS WITH APPLES



Roasted Beets With Apples image

Make and share this Roasted Beets With Apples recipe from Food.com.

Provided by katii

Categories     Apple

Time 1h5m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 7

2 beets, peeled and thinly sliced
1 apple, cut into 1/2-inch wedges
1/4-1/2 onion, thinly sliced
2 teaspoons cinnamon honey
1 teaspoon lemon juice
1 teaspoon Dijon mustard (optional)
salt & fresh ground pepper, to taste

Steps:

  • In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
  • Toss beets, apple, and onion with honey mixture.
  • Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
  • Add onion and bake for an additional 20 minutes.
  • Add apple and bake for 10-15 minutes longer (depending on how soft they are).
  • Enjoy!

Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2

ROASTED SWEET BEET RELISH



Roasted Sweet Beet Relish image

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

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.

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

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 :

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Top Asked Questions

How to cook beets and apples in the oven?
Toss beets, apple, and onion with honey mixture. Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes. Add onion and bake for an additional 20 minutes. Add apple and bake for 10-15 minutes longer (depending on how soft they are).
What do you serve beet and Apple relish with?
Beet-and-Apple Relish Recipe | Martha Stewart Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax. Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax. Skip to content Top Navigation Explore Martha StewartMartha Stewart FOOD HOLIDAYS
How to make beetroot relish?
Instructions Mix together orange juice, lemon juice, vanilla, ginger and ground cardamom. Mix in the sugar followed by the grated beetroot and apple Add the beetroot relish mixture into a pot and cover. After 20 min, open the lid and let the relish cook till finished mixing regularly.
How do you cook beets for pesto?
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.

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