Sweet Beet Relish



I’m back in the kitchen after a week of lounging, going out on the town and taking care of a million  errands that I otherwise can never seem to find time for (eye exams, cleaning out the broom closet, buying new shoes, etc.) It occurred to me that while I call this blog “The Sweet Beet,” there has never actually been a beet recipe posted. I’m thinking of changing the name sometime soon, but before I do, here’s another ode to the beautiful beetroot.

Pickled beets are one of my favorite snacks. The brilliant vermillion color of the beets, dressed in a tangy brine brighten up salads, rice dishes or meat entrees. Try beet relish on your next hotdog or hamburger, or if you’re veggie, on a nice broiled portobello cap.


Sweet Beet Relish

      • 1-2 pounds of beets, boiled, peeled and diced. I think pre-cooked beets work just fine. Avoid canned beets.
      • 1/2 cup orange juice
      • 1/2 large red onion, finely diced
      • 1-2  tbsp  pickling spices (or a mixture of mustard seed, juniper berries, clove, thyme and bay.
      • 2 tbsps  brown sugar
      • 1 tbsp salt (pickling salt or sea salt is fine)
      • 1/4 cup red wine vinegar
      • Cracked pepper to taste

Put all ingredients into a medium sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 20-35 mins until liquid had evaporated. Taste. You can make the relish sweeter or saltier if you like.



The end result is a tangy, delicate condiment. I love the soft texture of the beets and their earthy flavor. They go well with a creamy goat cheese, or brie. I like to enjoy this relish on toast with tea, but straight out of the bowl is good too.