Beet Red Onion And Horseradish Relish Recipes

BEET, RED ONION AND HORSERADISH RELISH

Beet, Red Onion and Horseradish Relish image

Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Steps:

Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

PICKLED BEET RELISH

Pickled Beet Relish image

Provided by Food Network

Categories condiment

Time 50m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 cups sugar
1 cup red wine vinegar
2 pounds beets, peeled and cut into small dice
2 tablespoons fresh grated horseradish
2 red onions, thinly sliced
1 1/2 teaspoons celery seeds
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 tablespoon chopped parsley
1 tablespoon olive oil

Steps:

Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

BEET RELISH-CANNING RECIPE

Beet Relish-Canning Recipe image

Make and share this Beet Relish-Canning Recipe recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 1h10m

Yield 10 half pints

Number Of Ingredients 8

Ingredients

1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
1 quart chopped raw cabbage
1 1/2 cups sugar
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

Steps:

In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.

ROASTED BEET, RED ONION AND CRANBERRY RELISH

Roasted Beet, Red Onion and Cranberry Relish image

Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

2 2 1/2-inch-diameter beets, unpeeled
1 1/4 pounds red onions, peeled
1 1/2 tablespoons olive oil
1 12-ounce package cranberries
1/4 cup honey
2 tablespoons prepared horseradish
4 teaspoons balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)

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 :

RED HAZERET -- HORSERADISH-BEET RELISH

Red Hazeret -- Horseradish-Beet Relish image

Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.

Provided by Molly53

Categories Vegetable

Time 40m

Yield 32 serving(s)

Number Of Ingredients 5

Ingredients

1 lb horseradish root, peeled and cut up to small pieces (handle horseradish in a well-ventilated area or outside)
1/2 lb beet (4 small)
1/2 teaspoon salt (to taste)
1/4 cup sugar (or more to taste)
3/4 cup cider vinegar (to taste)

Steps:

Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.

Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4

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