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Beet Relish

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Ingredients

Adjust Servings:
1 large Purple Beet, peeled and diced or 2 small
1 large Golden Beet, peeled and diced
1/2 Shallot, minced
2 TBS Red Wine Vinegar
1 TBS Honey
¼ tsp Kosher Salt
1/8 tsp Black Pepper
2 TBS Fresh Basil, cut finely
1 TBS Pine Nuts, lightly toasted

Beet Relish

A Rosh Hashanah Simanim Recipe

Cuisine:

    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. It’s a perfect siman dish for Rosh Hashanah.

    • 45 Minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.  

    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 I would love….and I succeeded.  

    My 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.

    Cook and comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter and Facebook.  

    This recipe is only 1 FSP per serving.

    #BetheMasterofMealtime     #CandidlyDelicious

    Steps

    1
    Done

    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.

    2
    Done

    Roast beets at 400 for 20 minutes.

    3
    Done

    Sprinkle the shallot over the beets. Roast 15 more minutes.

    4
    Done

    Mix Red Wine Vinegar, Honey, Kosher Salt and Black Pepper.

    5
    Done

    Toss the beet mixture and the basil in the dressing. Once well tossed, remove the beets from the dressing and add pine nuts.

    6
    Done

    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.

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