This tangy beet relish can be made ahead and stored in the refrigerator for later. Use mildly flavored honey to enhance the sweetness of beets. Red wine vinegar can successfully replace cider vinegar in this recipe.
Beet Relish Recipe
4 cups grated raw beets
½ cup cider, or red wine vinegar
2 tablespoons honey
1 teaspoon ground cinnamon
2 teaspoons mustard seeds
½-teaspoon ground allspice
½ teaspoons ground cumin
2 teaspoons salt (or less to taste)
1 ½ cups water
Wash and peel raw beets. Grate in a food processor or on a medium grater by hand.
Place all the ingredients in a saucepan over a high heat and stir until the honey dissolved. Bring to a boil. Reduce the heat and simmer over low heat for one and a half hours until the beets are tender and most of the liquid has evaporated.
Adjust the seasoning while still warm, and transfer mixture to jars or airtight container. Keep in the refrigerator and serve cold with meats, hamburgers and sausages.