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Beet relish

Beet relish, a delicious condiment that originates from where I'm from, the North East of England. Beet relish (or beetroot as the Brits say), is delicious on sandwiches, with cheese and crackers or even on a burger. I like this relish 2 ways, slightly sweet or a bit more vingear-y. The option to make both is in the recipe.

Beet relish

If you're familiar to cooking with beets, you will know how messy they can be with regard to the beet juice dying your skin and anything it may come in contact with. I recommend 2 important tools, a pair of plastic gloves and a dark cutting board.

 Beet relish                                                       print
(yields 16 ounces)           

1 pound whole beets, peeled, cut into quarters 3/4 cup sugar * see note 1/2 cup malt vinegar * see note Small pinch of celery seed Small pinch of salt

  1. Preheat oven to 400 degrees F.
  2. Lay the beets on a large piece of aluminum foil.
  3. Drizzle with olive oil and wrap them well in the aluminum foil.
  4. Roast in the oven for 40-45 minutes until tender.
  5. Remove the beets from the oven and leave to cool in the foil for 20 minutes this will give the steam time to dissipate and  will prevent any steam burns.
  6. Cut the beets into thin slices, and then into thin matchsticks (julienne).
  7. Add the sugar, malt vinegar, celery seed and salt to a medium saucepan.
  8. Over medium heat, bring the mixture to a simmer and cook until the sugar is dissolved.
  9. Add the beets and slowly bring to a boil and simmer for 30 minutes, stirring occasionally until the vinegar has reduced and thickened.
  10. Transfer to sterilized mason jars ** see note
  11. The relish will keep in your refrigerator for up to 3 months.

* To make the relish less sweet and bit more vinegar-y, use 1/4 cup of sugar and keep the vinegar at 1/2 cup.
**To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.

Beet relish

Beet relish

Read the original on: Culinary Ginger

Culinary Ginger, Janette Fuschi

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Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.