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
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
BEETROOT RELISH
Steps:
- 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.
Nutrition Facts : Calories 187 kcal, Carbohydrate 47 g, Sodium 19 mg, Sugar 46 g, ServingSize 1 serving
BEETROOT RELISH
A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.
Provided by Lizzie Streit, MS, RDN
Categories Condiment
Time 1h
Number Of Ingredients 8
Steps:
- Use a coarse hand or box grater to shred the peeled beets.
- Add them to a large pot with the onion, apple, ginger, salt, sugar, apple cider vinegar, and water. Cover and bring to a boil, then reduce heat to low and let the relish cook for ~30 minutes. Take off the lid and simmer for another 10-15 minutes to let some of the excess water evaporate.
- Remove from heat and carefully pour out any liquid that's still left in the pot. Taste and adjust seasonings as desired. Transfer to glass jars or airtight containers, and enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 95 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 3 g, Sugar 18 g
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
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
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
Steps:
- Combine all ingredients in a small bowl and blend well. Chill thoroughly.
Nutrition Facts :
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
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
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- Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole dish. Don't use any other metal pan, as the vinegar may react with it.
- Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.
- Remove the cinnamon sticks. Pot the relish into warm, sterilised jars; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months.
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- Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
- Bring to the boil and cook for 30 minutes or until reduced and syrupy. Carefully spoon the hot relish into sterilised jars.
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