Beet Relish
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 28
The sweet earthiness of homegrown heirloom Lutz beets is pepped up with homegrown radishes, two types of mustard seed and a good glug of red wine. It's a delicious condiment year round. Makes 3 ½ cups, 28 (2 tbsp) servings
Ingredients
- 1 tsp yellow mustard seeds shopping list
- 1 tsp brown mustard seeds shopping list
- 1 tbsp olive oil shopping list
- 1 onion, shredded shopping list
- ⅔ cup brown sugar shopping list
- ¼ cup water shopping list
- ½ cup red wine shopping list
- ½ tsp allspice shopping list
- ¼ tsp cinnamon shopping list
- ¼ tsp ginger shopping list
- ⅓ cup apple cider vinegar shopping list
- 2 tsp salt shopping list
- 500 g (just over 1 lb) beets, shredded shopping list
- 3 large radishes, shredded shopping list
How to make it
- Heat a dry saucepan on medium to high heat and add the mustard seeds. Cook until they start to pop.
- Turn the heat down to medium and add the oil and onion. Cook, stirring, until translucent.
- Add the sugar, water, wine, allspice, cinnamon, ginger, vinegar, salt, beets and radishes, stirring to combine.
- Cover and cook 20 minutes, then uncover and cook 20 minutes. Stir frequently to prevent burning.
- Process 20 minutes in a waterbath.
People Who Like This Dish 3
- CateyG Chicago
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