Wait!
Don’t go yet. I, too, am not a real fan of the beet. I mean, sure, sliced, sea salted, and then roasted to make beet chips for a salad, but in general?
No, thank you.
But then, there is this relish. Light. Just a bit zippy. And with none of the earthiness I am not particularly fond of in many things beet (or certain French reds).
Try this relish with a bit of roast beast or lamb. It might could also be very, very nice on a sammich which turkey or chicken, sliced or salad.
C’mon, give beets a chance.
I think you’ll approve.
INGREDIENTS
•3 cups cooked diced beets
•2 cups chopped red cabbage
•1 sweet onion, diced, about 2 cups
•1 chopped red pepper, about 1-1/2 cups
•2 cups white vinegar
•1 cup cider vinegar
•1-1/3 cup honey
•1 tbsp horseradish
•1 tbsp salt
•1 tsp mustard seed
•1 tsp Aleppo pepper
•1/4 tsp black pepper
•1/4 tsp allspice
Trim all but 2 inches of beet stems and discard.
Cook the beets in boiling water, until tender, 35 to 45 minutes. Remove from water and allow to cool before cutting off the tops and bottoms and peeling the skin off (you should be able to do this with your fingers.
Dice the beets and add to a large, non reactive pot with the cabbage, vinegar, honey, onion, red pepper, horseradish and seasonings.
Bring to a boil and simmer for ten minutes.
Give the relish a bit of a whizzz with and immersion blender to chop stuff up, then ladle into prepared canning jars and process for 15 minutes.
Yields almost nine half-pints.
WELLL… eight good half pints and one underfilled half pint which was perfect for quality control.
I.e., tasting! Yum.