I’m pleased to announce that baby beets have made their debut at the farmers’ markets. I love the small baby beets of late spring. I find them sweeter and a little less “in your face earthy” than their autumn cousins. Living in Australia for six years, where beetroot is practically the national vegetable, I developed a deep appreciation for this mighty veggie. Now, I’ll toss it on top of practically everything, from burgers to sausages to a fried egg sandwich in the morning. This beet relish is the perfect topping to have on hand throughout the barbecue season. Cook up a great big batch of this relish (the recipe can be doubled) and follow this link for an easy guide to sterilizing jars and it will keep for up to six months in the fridge.
Makes 4 cups
2 pounds cleaned and trimmed beets
2 tablespoons olive oil
1 medium onion, finely chopped
1 large green apple, peeled and finely chopped
2 garlic cloves, finely chopped
1 tablespoon garam masala
Salt and cracked black pepper to taste
1 cup sugar
2/3 cup apple cider vinegar
juice of 2 oranges, zest of 1 orange
- Preheat the oven to 400°F. Wrap each individual beet in foil and place on a rimmed baking sheet.
- Roast the beets until tender. For large beets, roast about 1 hour. For medium beets, roast about 45 to 50 minutes. And for small beets, roast 30 to 40 minutes. Peel back foil to allow beets to cool. When cool enough to handle, peel and coarsely grate.
- Place a large, deep saucepan over medium-low heat and add oil. When hot, add onion and apple and cook, stirring, until onion is soft, about 10 minutes.
- Add the garlic, garam masala, and beets to the onion mixture. Cook, stirring, for about a minute.
- Add the sugar, vinegar, orange juice and zest. Bring to a low simmer and cook until thickened, about 20 minutes. Fill sterilized jars while relish is still warm.
Nutritional analysis based on a 1/4 cup serving size:
Calories 101, Fat 2g, Sodium 35mg, Carbohydrate 21g, Fiber 2g, Sugars 18g, Protein 1g