This homemade beetroot relish recipe is simple to throw together and perfect when served as an accompaniment to meat, or served as an appetizer. Learn how to make it with just a few simple ingredients!
Course Condiment
Cuisine American
Keyword beetroot, beets, red beets, relish
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Servings 32servings
Calories 14kcal
Author Sheryl
Equipment
wide mouth pint canning jar
Ingredients
3large beetspeeled, coarsely chopped or grated
3Tbspgingergrated
1applepeeled, cored and finely diced
1/4Cgranulated sugar
1/2Cvinegar
1/2Cwater
1/2tspsalt
Instructions
Combine beets, apple, ginger, sugar, vinegar, water, and salt in a medium pot.
Bring pot to a boil, then turn down the heat and simmer for 25-30 minutes. Liquid should slowly evaporate.
Transfer relish to clean, wide mouth pint canning jar.
Allow to cool before topping with lid and ring.
Keep refigerated unless serving. Consume within 7-10 days.
Notes
This recipe is not shelf stable. Homemade beetroot relish must be refrigerated.