Beet Relish

Course: Appetizer, Side Dish

Cuisine: Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian

Keyword: Egg-free, Fall, Healthy, Husband-approved, Make-ahead, Pesach, Rosh Hashanah, Super Simple, Wheat-free

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings:

Calories: 52kcal

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

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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.

Notes

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.

Nutrition