Sunday, December 14, 2014

Beet Relish #SundaySupper

Is it really only a week and a bit until Christmas? To me, that's a scary proposition - I haven't finished my baking (or candy making) yet, and while the gifts I've bought are wrapped and ready (all 2 of them), my cards and boxes for my homemade gift baskets are nowhere near completion. However, I can say that my canning adventures are fully put to bed for another few months - all the jams, pickles and relishes are sealed, labelled and ready to go!

One of the ingredients I've been really focusing on this year is beetroot - when the last of my Lutz harvest came in at the end of October, I had more baseball-sized, perfectly flavourful and tender specimens than I knew what to do with! I ate a ton in salads and rice bowls (beets are delicious with salted brown Basmati), pickled a few, pureed a handful into soup, roasted and froze some more, and finally turned the remainder into this sweet, spicy and versatile condiment. The sweet earthiness of my homegrown beets made a perfect backdrop for other bright flavours, from spicy homegrown radishes, mustard seeds, onions and (of course) a good glug of red wine. 

Beet Relish

While the relish was great freshly made, I do have to admit that I preferred after it sat a few days in the fridge, when the flavours had mellowed into a more homogeneous whole. It's incredibly versatile to boot - while it's a natural pairing with fried or poached eggs, it goes well with broiled salmon, grilled chicken (or roasted turkey!) and even topping grilled cheese sandwiches!  

This #SundaySupper is hosted by DB of Crazy Foodie Stunts and Alice of A Mama, Baby & Shar-pei in the Kitchen and focuses on any and all libation-themed recipes. Along with the requisite drink concoctions, we also have a bevy of mains and desserts waiting for you! What's your favourite way to enjoy a tipple? Let me know!


Savoury and Sweet Libational Dishes

Libational Desserts
Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Beet Relish 
Adapted from NQN
Makes 3 ½ cups, 28 (2 tbsp) servings
1 tsp yellow mustard seeds
1 tsp brown mustard seeds
1 tbsp olive oil
1 onion, shredded
⅔ cup brown sugar
¼ cup water
½ cup dry red wine (I used Shiraz)
½ tsp allspice
¼ tsp cinnamon
¼ tsp ginger
⅓ cup apple cider vinegar
2 tsp salt
500g beets, shredded
3 large radishes, shredded
  1. Heat a dry saucepan on medium to high heat and add the mustard seeds. Cook until they start to pop.
  2. Turn the heat down to medium and add the oil and onion. Cook, stirring, until translucent.
  3. Add the sugar, water, wine, allspice, cinnamon, ginger, vinegar, salt, beets and radishes, stirring to combine.
  4. Cover and cook 20 minutes, then uncover and cook 20 minutes. Stir frequently to prevent burning.
  5. Process 20 minutes in a water-bath canner, or store in the fridge up to 1 month.
Amount Per Serving
Calories: 35.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 181.8 mg
Total Carbs: 8.5 g
Dietary Fiber: 0.6 g
Protein: 0.4 g

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