Roasted Sweet Beet Relish
Roasted Sweet Beet Relish is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet.
Sprinkle with the salt, garlic, and olive oil.
Roast for 1 hour on the bottom shelf of the oven, then remove.
Press through a sieve or pass through a food mill to remove the skins and seeds – you’ll end up with about 1 1/4 cups of intensely flavored purée.
Meanwhile, put the beets into a baking dish and drizzle with a little olive oil.
Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened.
Let cool a little before peeling.
You’ll find the skins will slide off easily.
Coarsely grate the beets (a food processor makes this job easy).
Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes.
Stir in the tomato purée and cook for a couple minutes more.
Finally, add the grated beets and cook for about 10 minutes, until thickened.
Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21–22).
Use within 1 year.
Refrigerate once opened.
It’s easy to pickle horseradish root.
Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid.
Use in sauces, dressings, and soups, and serve with roast beef.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.