Roasted Sweet Beet Relish

Name: Roasted Sweet Beet Relish
Yield: Makes 4 8-ounce jars
Ingredients: 2 1/4 pounds tomatoes; 2 teaspoons sea salt; 4 garlic cloves, peeled and sliced; 1/4 cup olive oil; 2 1/4 pounds young, small beets, trimmed; Olive oil, for drizzling; 1 1/4 cups granulated sugar; 2/3 cup red wine vinegar; 2 tablespoons balsamic vinegar; 1 large red onion, peeled and finely chopped; 2 ounces freshly grated horseradish root (or pickled horseradish, see below)

December 19, 2010

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Roasted Sweet Beet RelishCourtesy of Random House, Inc.

Season: June to August. I love the sweet, earthy flavor of beets and I hate to see it swamped in strong-tasting vinegar, as so often happens. This light preserve is quite a different proposition: roasting the young roots really concentrates their robust flavor, while the sharp pungency of horseradish adds a liveliness to the sweet beet. Serve this summery relish alongside smoked mackerel. It’s also fantastic in sandwiches with cold meats.

Recipe notes

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