Beet Relish
Beet Relish


Beet Relish

1 quart chopped cooked beets
1 quart chopped cooked cabbage
1 cup peeled, chopped Vidalia or sweet type onions
1 cup chopped sweet red bell pepper
1 1/2 cup granulated sugar
1 Tbsp salt
3 cup apple cider vinegar

Combine all ingredients; simmer 10 minutes. Bring to a boil. Pack in hot
jars and adjust lids. Process 15 minutes in boiling water bath. Makes 10
half pints or 5 pints.

http://www.crossville-chronicle.com/...rticles/8-9-00
recipes.html

Beet Relish

1 medium beet
1 Granny Smith apple
1 medium onion
2 tablespoons vegetable oil
1/2 cup dry red wine
1 teaspoon red wine vinegar
1/2 teaspoon honey

Peel beet, apple, and onion and cut into 1/4-inch pieces. In a heavy
saucepan heat oil over medium high heat until hot but not smoking. Saute
beet, apple, and onion until onion is softened, about 5 minutes. Stir in
wine, vinegar, and honey and simmer relish, covered, stirring
occasionally, 20 minutes. Transfer relish to a heatproof bowl and cool.
Chill relish, covered, at least 4 hours and up to 1 week.

Yield: 1 1/2 cups
Gourmet Magazine

http://www.foodtv.com/food/recipes/r...36_857,00.html

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