Best 2 Beetroot Relish Recipes

**A Culinary Journey into Beetroot Relish: Vibrant, Versatile, and bursting with Bold Flavors**

Beetroot relish, a vibrant and versatile condiment, holds a special place in the culinary world. Its captivating crimson hue and earthy sweetness add a touch of elegance and depth to a wide range of dishes. This versatile delight can be enjoyed as a tangy accompaniment to grilled meats, a refreshing addition to salads, or as a zesty spread for sandwiches and crackers. With its natural sweetness and slightly tart undertones, beetroot relish strikes a perfect balance of flavors that complements an array of culinary creations. Explore a collection of carefully curated beetroot relish recipes in this article, each offering unique flavor profiles that cater to diverse palates. From the traditional Polish ćwikła, a classic accompaniment to roasted meats, to the tangy and refreshing beetroot and apple relish, perfect for livening up salads, these recipes showcase the versatility and endless possibilities of this delightful condiment.

Let's cook with our recipes!

SWEET SOUR BEETROOT RELISH

Sweet Sour Beetroot Relish image

This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream. It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese. If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size. Adapted from a recipe by Sophie Grigson.

Provided by Daydream

Categories Spreads

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

4 ounces thinly sliced onions (110g)
5 ounces peeled and grated raw beets (150g)
2 dried red chilies
1/2 ounce butter (15g)
1 tablespoon extra virgin olive oil
4 teaspoons superfine sugar (a little more if beets are large)
2 tablespoons sherry wine vinegar
salt and pepper

Steps:

Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
Remove and discard chilies, taste, and adjust seasonings if desired.
Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.

Nutrition Facts : Calories 287.1, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 136, Carbohydrate 33.2, Fiber 4.6, Sugar 24, Protein 3.4

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

Tips:

Choose fresh, firm beets: Look for beets that are smooth and free of blemishes. Avoid beets that are soft or have cracks.
Roast the beets before grating: Roasting the beets concentrates their flavor and makes them easier to grate.
Use a sharp grater: A sharp grater will produce finer shreds of beets, which will result in a smoother relish.
Add vinegar and sugar to taste: The amount of vinegar and sugar you add will depend on your personal preferences. Start with a small amount and add more to taste.
Let the relish sit for at least 30 minutes before serving: This will allow the flavors to meld together.

Conclusion:

Beetroot relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you are looking for a new way to add flavor to your food, give beetroot relish a try!