Roasted Sweet Beet Relish

$12.00

Beets are either loved or hated. I set out to work on a recipe to convert my family to love the humble beet like I do. Roasted beets are grated with good size slivers of onions, and lots of fresh, floral horseradish root. It’s all balanced with various vinegars, roasted tomatoes with garlic, and sugar. Added to a sandwich of leftover cold roast beef is lovely, or spooned onto a spinach salad with goat cheese and persimmons replaces any need for salad dressing. It’s a true labor of love taking the humble beet to the next level, but it is completely worth it.

Beets are either loved or hated. I set out to work on a recipe to convert my family to love the humble beet like I do. Roasted beets are grated with good size slivers of onions, and lots of fresh, floral horseradish root. It’s all balanced with various vinegars, roasted tomatoes with garlic, and sugar. Added to a sandwich of leftover cold roast beef is lovely, or spooned onto a spinach salad with goat cheese and persimmons replaces any need for salad dressing. It’s a true labor of love taking the humble beet to the next level, but it is completely worth it.

Fresh beets are roasted skin on with olive oil and salt. While still warm we remove the skins and grate these with red onion, and fresh horseradish root. Fresh horseradish is completely different then the jarred paste you get in a store or restaurants, or the dyed green wasabi at your local sushi place. Fresh horseradish has a light, floral flavor with a kick that plays well with sweet earthy beets. We then add sugar, red wine and balsamic vinegars and tomatoes with garlic into the mix. Everything is in there to enhance the humble beet and convert any hater into a beet lover. You can’t beet it!