Recipe by AUSSIE GIRL
"This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing."
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beets, scrubbed and chopped
chopped red bell pepper
I was a little nervous about the combinations of vegetables in this relish, and was really surprised and how well recieved this side was. Only one person in the family likes beets plain, even I only like beets pickled. I added a little extra sugar while boiling as I knew if it was too sour, no one would touch it. I served mine slightly above room temperature, great to make ahead and let sit in the microwave. The beets were nice and sweet and delicious, I used two cans of whole beets to cut back on time and quartered them.
I love making pickles, chutneys and relishes. I think I will stick to the beetroot relish recipe that I have been making for years. Didn't care for this one.
Very easy and yummy
We have shares in a local farm, and sometimes we get vegetables we aren't particularly fond of. My husband has never been partial to beets, but said "If I have to eat beets, this is a tolerable way to have them." I like beets, and thought this was great. It made a wonderful side for grilled pork chops, and the beautiful color would dress up any plate.
I made this with bottled pickled beets. I didn't have celery seed so I left that out, and I used white balsamic vinegar and apple cider vinegar. I had it as a side with quiche and a regular chopped salad. Good stuff. Thanks!
I was looking for a new veggie dish and beets are so good for you so I thought I would try this out and I liked it very much so thanks for a great recipe! I didn't have any celery seed so I skipped the salt and just used celery salt.
Great side dish!
When I read "beetroot" I knew you were a fair dinkum Aussie. While haven't made relish yet, plan to do in next few days. Sounds fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 20
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