Beetrootrelish Recipes

BEETROOT RELISH

Beetroot Relish image

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

Provided by Lizzie Streit, MS, RDN

Time 1h

Number Of Ingredients 8

Ingredients

3 large beets (trimmed and peeled)
1 red onion (finely chopped)
2 apples (cored and finely chopped)
2 to 3 tbsp fresh ginger (finely chopped)
3/4 tsp fine sea salt (more to taste)
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup water

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

BEETROOT RELISH

Beetroot Relish image

Beetroot Relish

Provided by Bintu Hardy

Categories Side Dish

Time 1h40m

Number Of Ingredients 9

Ingredients

150 ml orange juice
Juice of 2 lemons
1 tsp vanilla essence
0.5 tsp ground ginger
0.5 tsp ground cardamom
550 g sugar
600 g grated beetroot
1 apple (peeled and finely diced)
550 g sugar

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

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

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 :

BEETROOT RELISH

Beetroot Relish image

After BBQ's I often have leftover beetroot. This is a great way to use it up. I found this in SFI Mag.

Provided by Mandy

Categories Vegetable

Time 22m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 onion, peeled and chopped
1/3 cup brown sugar
1/4 cup red wine vinegar
1/2 cup water
1 pinch ground cinnamon
1 pinch ground cloves
225 g beets, drained and chopped

Steps:

Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.
Cook for 5 minutes or until onion is soft.
Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.
Allow to cool.

Nutrition Facts : Calories 422.1, Fat 0.5, SaturatedFat 0.1, Sodium 207.8, Carbohydrate 105, Fiber 6.1, Sugar 93.1, Protein 4.8

BEETROOT RELISH

Beetroot Relish image

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

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

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

BEET RELISH

Beet Relish image

Just the right hint of sweetness in this relish.

Provided by Deena Kordt

Categories Relishes

Time 1h

Yield 12

Number Of Ingredients 7

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®)

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

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