Friday, October 2, 2009

Food Friday: Beets...and a confession

My husband loves pickled beets, so this year I planted a small row of beets so that I could make a few jars of pickled beets for him. I on the other hand don't like least I don't think I do. I realized the other day while I was in the middle of pickling beets, that if somebody asked me to describe the taste of beets, I wouldn't even know what to say. I haven't a clue what they taste like, I don't even know what it is about them that I don't like. I tried to remember when it was that I decided that I didn't like them, and I honestly don't have a clue. For as long as I can remember I have not liked beets. So...was my experience with beets so bad that I have blocked it from my memory? Or is this a case of a child claiming that they don't like a certain food even though they have never tried it, and I have told myself that for so long that now it's just what I believe? Either way, I don't like them....or so I say. I couldn't even bring myself to just take a taste. Pathetic, I know. So I thought that maybe if I did something different with them, then maybe I could build up my courage to try them just as beets. I had seen a recipe for beet relish in my trusty 4H cook book(the best wedding present ever!). So that got me thinking, and I wanted to see what other kind of recipes for beet relish there were out there. Google led me to where I found pages and pages of beet relish recipes. I tried out three different types this week.

so here are the three recipes I put to the test...

Beet Relish #1

2 pounds medium-size beets
1 small onion
1 sweet red pepper
2 cups shredded cabbage
1/4 cup prepared horseradish
1 1/2 teaspoons salt
1 cup sugar
1 1/2 cups vinegar

Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food chopper. Add the finely shredded cabbage, horseradish, salt, sugar and vinegar. Heat to boiling and simmer for 10 minutes. Ladle into hot, sterilized jars and seal. This recipe yields 2 pints.

This recipe was so very tasty! I look forward to eating this with pork or on hamburgers. (I cut this recipe down a lot, I think I only used about 1/2 pound of beets and adjusted accordingly)

Quick Beet Relish #2

* 1-1/2 cups (375 mL) grated cooked Ontario Beets
* 1 cup shredded cabbage
* 1/2 cup ground onion
* 1 jalapeno pepper, minced
* 2 tbsp (25 mL) each of red wine vinegar and prepared horseradish
* 1 tbsp (15 mL) granulated sugar
* 1/2 tbsp (7 mL) Dry mustard

Combine grated cooked Ontario Beets, minced jalapeno pepper, ground onion and shredded cabbage, red wine vinegar and prepared horseradish, granulated sugar and dry mustard. Bring to a boil and cook until all veggies are tender. Ladle into hot, sterilized jars and seal.

I loved the spiciness of this relish!! I will be eating this one alot!


6 c. beets
6 c. sugar
3 c. vinegar
1 tsp. cinnamon
1 tsp. cloves

Blanch beets; peel. Grind beets; add sugar, vinegar, cinnamon and cloves. Cook for 30 minutes or until tender. Ladle into hot, sterilized jars and seal.

This one is quite sweet...almost like candy and would be tasty on pork roast. (I cut this recipe down a lot, I think I only used 2 beets and adjusted accordingly)

OK, so I'll admit, I liked beets done up in these three relishes. So maybe the next time my husband cracks open a jar of pickled beets, I'll give them a try...maybe.

p.s. Don't forget to leave a comment to be entered into my random giveaway. click here for details


  1. I am definitely anit-relish. There is just something intrinsically wrong with putting something sweet on a perfectly good meal food.
    Pickled beets on the other hand ... be still my beating (haha, like the play on words?) heart!

  2. Beets are tasty, but I will only eat them fresh. Perry, now he loves pickled beets. What good wives we are to do stuff our hubbies like but we do not! :) Great post.

  3. mmmm... pickled beets are yummy--you should try them.
    thanks for the recipe reviews :)


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