Beet Relish is an inspired combination of deep purple and bright golden beets with just the right amount of acidity and sweetness to pull it all together. Beet relish can be served over any meat or fish. It can be served as an appetizer or a side. This versatile beet dish is perfect for the Rosh Hashanah simanim.
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Beets are my husband’s favorite vegetable. However, they are not mine. I cook with them sparingly throughout the year. So my poor husband gets very excited when Rosh Hashanah comes around and he KNOWS he’s getting some beets!
Over the years, I have tried different variations of beet recipes. I’ve done beet salads. I’ve done roasted beets with herbs. But I’ve never been super thrilled with the results. This year, I took the challenge head on. I was determined to create a beet dish that anyone could love….and I succeeded with this Beet Relish.
Beet Relish is well balanced with sweet honey and acidic red wine vinegar. The beets are roasted so that they are just fork tender and pine nuts are mixed in for a perfect crunch. I have finally found a beet dish that makes me want to clean my plate and scoop seconds.
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**Weight Watchers Freestyle Points-1/serving. Weight Watchers points are based on using the exact ingredients and quantities that I used.
Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 35 Minutes
Ingredients:
- 1 large (4") or 2 small (2") Purple Beet, peeled and diced
- 1 large (4") or 2 small (2") Golden Beet, peeled and diced
- ½ Shallot, minced
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoons Honey
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 2 Tablespoons Fresh Basil Leaves, finely cut
- 1 Tablespoons Pine Nuts, lightly toasted
Instructions:
- Preheat oven to 400 degrees. Line a sheetpan with parchment.
- Lay beets on a sheetpan in a single layer. Spray with oil and sprinkle lightly with Salt and Pepper. Toss to Coat.
- Roast beets at 400 for 20 minutes.
- Sprinkle the shallot over the beets. Roast 15 more minutes.
- Mix Red Wine Vinegar, Honey, Kosher Salt and Black Pepper.
- Toss the beet mixture and the basil in the dressing. Once well tossed, remove the beets from the dressing and add pine nuts.
- Serve at room temperature. You can serve it immediately. If you plan to freeze it before serving, then keep the beets in the dressing. Once defrosted, toss the beets again to coat and then drain off the dressing. If you leave the beets sit in the dressing for too long, they will begin to pickle. So if you are refrigerating, strain the dressing off. Only keep the dressing if you are freezing it immediately.
Beet Relish
Ingredients
- 1 large 4" or 2 small (2") Purple Beet, peeled and diced
- 1 large 4" or 2 small (2") Golden Beet, peeled and diced
- ½ Shallot minced
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoons Honey
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 2 Tablespoons Fresh Basil Leaves finely cut
- 1 Tablespoons Pine Nuts lightly toasted
Instructions
- Preheat oven to 400 degrees. Line a sheetpan with parchment.
- Lay beets on a sheetpan in a single layer. Spray with oil and sprinkle lightly with Salt and Pepper. Toss to Coat.
- Roast beets at 400 for 20 minutes.
- Sprinkle the shallot over the beets. Roast 15 more minutes.
- Mix Red Wine Vinegar, Honey, Kosher Salt and Black Pepper.
- Toss the beet mixture and the basil in the dressing. Once well tossed, remove the beets from the dressing and add pine nuts.
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