Beetroot Relish 2 Recipes

BEETROOT RELISH

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

Beetroot Relish image

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

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

BEET RELISH

"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

Beet Relish image

Steps:

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

Nutrition Facts :

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

BEETROOT RELISH (2)

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

Beetroot Relish (2) image

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

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

BEET RELISH

Just the right hint of sweetness in this relish.

Provided by Deena Kordt

Categories Relishes

Time 1h

Yield 12

Number Of Ingredients 7

Beet Relish image

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.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 76.3 g, Fat 0.2 g, Fiber 1.7 g, Protein 1.5 g, Sodium 262.5 mg, Sugar 73.4 g

Ingredients

6 cups cooked and finely chopped beets
4 cups white sugar
2 cups white vinegar
1 tablespoon lemon juice
1 teaspoon salt
½ cup water
2 (.25 ounce) packages unflavored gelatin (such as Knox®)

SPICY BEET RELISH

We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. -Norma Leatherwood, Sevierville, Tennessee

Provided by Taste of Home

Time 1h15m

Yield 3 pints.

Number Of Ingredients 8

Spicy Beet Relish image

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.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

4 pounds fresh beets
1 cup sugar
1 cup cider vinegar
2 tablespoons grated peeled horseradish
2 teaspoons canning salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
Optional: Sliced baguette and grated lemon zest

SPICY BEETROOT RELISH

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

Spicy Beetroot Relish image

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

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

BEETROOT RELISH

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

Beetroot Relish image

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

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

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Beetroot Relish 2 Recipes

BEETROOT RELISH

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.

BEET RELISH

"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."

BEETROOT RELISH (2)

BEET RELISH

Just the right hint of sweetness in this relish.

SPICY BEET RELISH

We love the taste of this beet relish with any type of meat or bean dish. You can adjust the pepper and horseradish to taste. -Norma Leatherwood, Sevierville, Tennessee

SPICY BEETROOT RELISH

BEETROOT RELISH

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!

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