Verna's Beet Relish

From Yankee Magazine — September 2008

Pickles and Preserves Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 1 pint

Verna says this is "good with roast beef or almost anything." She likes it spicy, so hold back on the horseradish and cayenne if you prefer a tamer relish.

• 2 cups peeled, finely chopped (or grated), cooked fresh beets (about 3 medium beets)
• 2 tablespoons grated fresh horseradish (not prepared sauce)
• 4 teaspoons sugar (or more, to taste)
• 4 teaspoons vinegar
• 1 teaspoon cayenne pepper
• Kosher or sea salt and freshly ground black pepper

In a large bowl, combine ingredients. Sample, and adjust the flavor with more horseradish or sugar, to taste. Spoon into sterilized jars and seal. Use immediately or store in refrigerator.

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