Verna’s Beet Relish
This beet relish recipe is good with almost anything. We likes it spicy, but you can reduce the horseradish and cayenne can if you prefer.
By Yankee Magazine|May 25 2018|
Verna's Beet Relish
Photo Credit: Heath RobbinsVerna Soini is a consistent blue-ribbon winner for her preserves and other culinary wonders at southern New Hampshire’s annual Cheshire Fair. She was good enough to share this beet relish recipe with us; she says it’s “good with roast beef or almost anything.” Verna likes it spicy, so you might want to hold back on the horseradish and cayenne if your family prefers a tamer relish.
Verna shared the recipe with Yankee, alongside her prizewinning recipe for Pickled Green Beans, back in 2008.
Yield:
1 pint
Total Time:
30 minutes minutesHands-on Time:
30 minutes minutes
Ingredients
2 cups peeled, finely chopped (or grated), cooked fresh beets (about 3 medium beets)
2 tablespoons grated fresh horseradish (not prepared sauce)
4 teaspoons sugar (or more, to taste)
4 teaspoons vinegar
1 teaspoon cayenne pepper
Kosher or sea salt and freshly ground black pepper
Instructions
In a large bowl, combine ingredients. Sample, and adjust the flavor with more horseradish or sugar, to taste. Spoon into sterilized jars (leaving headspace) and seal. Use immediately or store in refrigerator.
