ROASTED BEET, RED ONION AND CRANBERRY RELISH
Categories Condiment/Spread Food Processor Fruit Onion Vegetable Side Roast Thanksgiving Vegetarian Horseradish Vinegar Cranberry Beet Fall Honey Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Wrap beets in double thickness of aluminum foil. Cut onions through root end into 3/4-inch-thick wedges. Place onion wedges in medium bowl; toss with oil. Arrange onion wedges, cut side down, on baking sheet. Place beets directly on oven rack. Roast beets until tender, about 1 hour 45 minutes and onions until brown and tender, turning once, about 1 hour. Peel beets; cut into 1/2-inch pieces. Chop onions coarsely.
- Using on/off turns, coarsely chop cranberries in processor. Add beets and onions; blend briefly to chunky consistency. Transfer to bowl; mix in honey, horseradish, vinegar, salt and pepper. Cover and refrigerate at least 1 day. (Can be made 4 days ahead. Keep refrigerated.)
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Iqra Abbasi
[email protected]Yum!
vilmarie tosado
[email protected]5 stars! This relish is delicious and I will definitely be making it again.
Vangjel Salla
[email protected]This relish is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Amanda Mishie
[email protected]I love the pop of color that this relish adds to my dishes. It's the perfect way to brighten up a winter meal.
Nalongo Norah
[email protected]This is a great make-ahead dish. I always make a big batch and then keep it in the refrigerator for up to a week. It's perfect for busy weeknights when I don't have time to cook.
Zehad Khan
[email protected]I'm not usually a fan of beets, but this relish changed my mind! The sweetness of the cranberries and the tartness of the onions really balance out the earthy flavor of the beets.
Jm Joy
[email protected]This relish is so versatile! I've used it as a condiment for sandwiches and burgers, as a topping for salads, and even as a spread for crackers. It's always delicious.
Zain Afzal
[email protected]I made this relish for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of the walnuts, which added a nice crunch and nutty flavor.
Adekunle Adedoyin
[email protected]This is a great recipe for using up leftover beets. I always have a few beets left over after making borscht, and this relish is a great way to use them up. It's also a great way to add some extra vegetables to your diet.
Chimjoa Lee ecxavier
[email protected]I love this relish! It's so easy to make and always turns out great. I like to use a variety of different types of beets, such as golden beets and Chioggia beets, to add some extra color and flavor.
Luis Guerrero
[email protected]This roasted beet, red onion, and cranberry relish was a hit at our holiday gathering! The flavors were perfectly balanced, with the sweetness of the cranberries and the tartness of the beets and onions coming together beautifully. It was the perfect