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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing. Ingredients:
10 medium beets, scrubbed and chopped |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 stalk celery, chopped |
2 tablespoons salt |
1/2 cup white sugar |
1 cup chopped cauliflower |
3 tablespoons mustard seed |
1 tablespoon celery seed |
1 cup white vinegar |
Directions:
1. In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
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