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 pintIngredients
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.