Raw Beet Relish Recipes

RAW BEET RELISH

Steps:

• Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.

BEET RELISH

Steps:

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

BEETROOT RELISH

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.

BEET RELISH-CANNING RECIPE

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.

SPICY BEET RELISH

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.

BEET RELISH

Steps:

• Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
• Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
• Cover and refrigerate for up to one week.