BEET, RED ONION AND HORSERADISH RELISH
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
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.
SIMPLE ROASTED BEET RELISH
Steps:
- Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
- Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
- Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
- Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.
Nutrition Facts : ServingSize 1 half-cup serving, Calories 75 kcal, Carbohydrate 12.3 g, Protein 1.9 g, Fat 2.5 g, SaturatedFat 0.3 g, Sodium 235 mg, Fiber 3.2 g, Sugar 8.7 g, UnsaturatedFat 2.05 g
ROASTED BEET, RED ONION AND CRANBERRY RELISH
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
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
"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 :
CRANBERRY AND RED ONION RELISH
This is a fantastic relish to serve with Turkey or other meats, or as everyone I work with believes with a sharp cheese on crackers. This Relish is so yummy that it vanishes out of my work fridge faster than I can make it. I first made it last year for Christmas hampers and have had constant requests since.
Provided by JacquiStorey
Categories Chutneys
Time 1h45m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan then add onion and cook stirring until soft.
- Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
- Meanwhile sterilise Jars for storage.
- When thick pour relish into hot sterilised jars, seal immediately.
- Store for up to 3 months in the fridge.
Nutrition Facts : Calories 501.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 482.5, Carbohydrate 111.2, Fiber 10.6, Sugar 87.9, Protein 2.6
TART CRANBERRY-ONION RELISH
Categories Berry Fruit Freeze/Chill Christmas Thanksgiving Cranberry Fall Winter Chill Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
ROASTED BEETS AND ONIONS
Categories Onion Vegetable Appetizer Roast Root Vegetable Beet Fall Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 (as part of aïoli menu)
Number Of Ingredients 2
Steps:
- Preheat oven to 475°F.
- Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
- Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
- When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.
ROASTED SWEET BEET RELISH
Categories Side Roast Beet Boil Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 8-ounce jars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored purée.
- Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
- Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
- P.S.
- It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.
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PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
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4.9/5 (90)Calories 103 per servingCategory Side Dish
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
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