Beet And Horseradish Relish Recipes
FRESH BEET HORSERADISH
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
- Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
- Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
BEET AND HORSERADISH RELISH
A Polish condiment served at Easter with ham/kielbasa. Make this 2 days before serving to allow flavors to blend.
Provided by Lorac
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in a blender or food processor and coarsely chop.
- Refrigerate for 2 days before serving.
Nutrition Facts : Calories 57.7, Fat 0.3, Sodium 111.1, Carbohydrate 13.2, Fiber 2.5, Sugar 10.7, Protein 2
BEET AND HORSERADISH RELISH
Make and share this Beet and Horseradish Relish recipe from Food.com.
Provided by cookalot 2
Categories < 60 Mins
Time 35m
Yield 6-8 pints
Number Of Ingredients 6
Steps:
- boil sugar,vinegar, salt, and dry mustard for 5 min.
- pour over beets and horseradish.
- Let stand overnight.
- Pack into cartons and freeze.
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- Preheat oven to 400°F. Place beets on large sheet of heavy-duty aluminum foil. Coat beets lightly with oil. Wrap up foil and place oven. Cook for 75 minutes, or until cooked through. Remove from oven, open foil and let cool for 5 minutes.
- When beets are cool enough to handle, slide off the peels, and trim off stem end. Cut beets into small cubes and set aside.
- In a large bowl combine the oil, vinegar, salt, pepper, horseradish and honey. Whisk to blend well. Add beets and onion, stirring to combine.
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- Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
- To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
- Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
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