ROASTED SWEET BEET RELISH
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
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.
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Manik Hassin
[email protected]This relish is delicious!
Celine Murray
[email protected]I love that this relish is made with all natural ingredients. It's a healthy and delicious way to add some flavor to your meals.
taekook lover786
[email protected]This relish is a great way to add some extra nutrients to your meals. Beets are packed with vitamins and minerals.
Declan Belanger
[email protected]I made this relish for a potluck and it was a huge hit! Everyone loved the unique flavor.
Samia Akter
[email protected]This relish is so easy to make and it's so versatile. I've used it on sandwiches, burgers, and even as a dipping sauce for vegetables.
Hero knig
[email protected]I love the combination of sweet and tangy in this relish. It's the perfect balance of flavors.
Hilde van Schelt
[email protected]This relish is a great way to use up leftover beets. It's also a great way to add some color and flavor to your meals.
Aniyah
[email protected]I love that this relish is made with all natural ingredients. It's a healthy and delicious way to add some flavor to your meals.
Annettia Barham
[email protected]This relish is a great way to add some extra nutrients to your meals. Beets are packed with vitamins and minerals.
Yaxye Yaxii
[email protected]I made this relish for a potluck and it was a huge hit! Everyone loved the unique flavor.
Ahsan Sheikh
[email protected]This relish is so easy to make and it's so versatile. I've used it on sandwiches, burgers, and even as a dipping sauce for vegetables.
Mb Rasal
[email protected]I love the combination of sweet and tangy in this relish. It's the perfect balance of flavors.
Nickol Mikey
[email protected]This relish is a great way to use up leftover beets. It's also a great way to add some color and flavor to your meals.
MULIYE CHUULA
[email protected]I'm always looking for new and interesting ways to use beets, and this relish is a great option. It's sweet, tangy, and has a nice crunch. I'll definitely be making this again.
Tsholofelo Nageng
[email protected]This relish is delicious! I made it exactly as the recipe states and it turned out perfect. I used it on burgers and hot dogs and it was a huge hit.
Olabisi Oriyomi
[email protected]I love this recipe! The relish is so easy to make and it's packed with flavor. It's the perfect condiment to add a pop of color and flavor to your favorite dishes.
Kd Kd
[email protected]This roasted sweet beet relish is a delightful addition to any meal. The sweetness of the beets pairs perfectly with the tanginess of the vinegar, and the addition of dill and mustard seeds gives it a nice depth of flavor. I served it with grilled ch