Try these quick and easy beet relish recipes, excellent accompaniment to steaks, roasted pork, or fish dishes. The relishes can be made ahead and stored in glass jars in cool place for quite some time.
Horseradish-Beet Relish Recipe
To make this beet relish take 3 medium sized cold boiled red beets; grate them and add 1/2 cup of grated horseradish.
Season with 1/4 teaspoon of pepper, one teaspoon of salt and 2 tablespoons of sugar.
Add all the vinegar the horseradish and beets will absorb, and place in covered glass jar, and it is ready for use.
This relish will keep a long time in a cool place.
Beet, Cabbage and Horseradish Relish
Take 8 cups of boiled beets finely chopped, 8 cups of cabbage chopped, 1 cup of grated horseradish, mix with 2 cups of sugar and 2 teaspoons of salt, add enough cold vinegar to cover, place in glass jars and keep in a cool place.
To make the sauce even hotter, add 1 tablespoon of black pepper and a 1/2 tablespoon cayenne.
Red-Beet Radish Sauce
This cold sauce goes especially nice with cheese. Grated radishes are more digestible than radishes served whole.
Take a few bunches of radishes and grate them. Mix the grated radish with a little oil, vinegar, pepper, and salt to taste.
You can color the sauce red by adding a little raw beetroot, grated on a fine or medium grater. To make the sauce hot add a little grated horseradish.