Friday, August 1, 2008

Beet relish

Okay, I don't ever know what to do with the beets I buy. I finally decided to check out my favorite recipe site and found a beet relish there.
Here are the pictures and step by step...

Chop up about 8-10 beets into nice little cubes. Scrub them first and then give the tops to your bunny!!! Mine was in "hog heaven" oh, make that "bunny heaven".

Chop an onion. I used a sweet onion, and only about half of one. Again, cut into to nice little cubes...

Then, chop up a squash. I used a yellow one, but you can use zucchini. Everything turns "beet red" anyway!! Oh, chop it in, you guessed it, nice little cubes...

Next, chop up a carrot or two. Slice down length-wise so you can chop it into uh, um, nice little cubes...

Now, combine all of them so they are all mixed up and pretty.

Next, Mix salt, sugar, mustard seed (notice, I used mustard, didn't have the mustard seed!)and celery seed.

Add the vinegars. I just love white balsamic vinegar. That's my favorite thing to make salad dressing with, but that's for another day.

Stir it up and bring to a boil. Reduce heat and allow to simmer till all the veggies are tender 30 minutes (or more) depending on how small you chopped those nice little cubes.

Beet Relish

10 medium beets
1 cup chopped onion
1-2 chopped squash
1-2 chopped carrots
1 1/2 Tbsp. salt
1/2 cup sugar
3 Tbsp. mustard seed (I used mustard)
1 Tbs. celery seed
3/4 cup white balsamic vinegar
1/4 cup cider vinegar

In a large pot: Combine beets, onion, squash, and carrots.
In a bowl: combine salt, sugar, mustard and celery seed.
Stir in the vinegars.
Pour over vegetables in the pot.
Bring to a boil, then reduce heat to low and simmer. Stir occasionally till veggies are tender 30 minutes or so.

Keeps in the fridge for up to 3 weeks.
I think I'm going to can the leftovers!
Serving size is about 1/2 cup, it is relish after all, can't eat too much!

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