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Elaines Beet And Spinach Relish Recipe

Ingredients

How to make it

  • In a food processor, finely grind up the beets, spinach, and shallots used in the recipe for ‘Elaine’s beetroot and spinach broth’, posted separately.
  • Add enough lemon juice to give this relish a tart, yet subtle taste.
  • Bottle, or place in container of your choice. Will keep refrigerated for up to three weeks, and may be frozen for up to a year.
  • NOTE:
  • You might want to add more shallots, or add some raw onion and cucumber to this relish. You can also add pineapple bits for a taste variation.
  • This relish is delicious with a variety of meats and fish.
  • ADDITIONAL NOTE:
  • My sincerest apologies, folks. I was cooking dinner while making this recipe, and forgot to include:
  • 1cup red wine vinegar.
  • I have NO excuse, other than sheer idiocy and not paying attention. Sorry, everyone :(
  • Elaine

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The Cook

chefelaine Muskoka, CANA

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