Elaines Beet And Spinach Relish
From chefelaine 15 years ago
- - to make
- Serves 12
This relish is made from the remainder of the beetroot and spinach soup after straining for the clear appetizer broth, and the broth is posted separately. NO WASTE in this kitchen! :+D
Ingredients
- Remainder of beets and spinach broth shopping list
- lemon juice to taste shopping list
- 1cup red wine vinegar shopping list
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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