It's beet season - they're ready to pull out of my back yard beds, and while they will keep well in a cool, dark place (remove the greens first!), I like to stock up while farmers' market bins are overloaded with them in shades of purple, yellow and orange, and put some into jars to pull out midwinter. I usually make pickled beets, but my friend and neighbour, musician Emily Triggs of the acoustic quartet Magnolia Buckskin, recently shared a jar of her beet relish, and it was divine alongside grilled chicken skewers. I'm looking forward to opening a jar this Thanksgiving, to serve alongside roast turkey.
Emily Triggs’ Beet Relish
8 cups cooked chopped beets
3 cups apples, peeled and chopped
2 big onions, chopped
3 cloves garlic, chopped
1/2 cup Sultana raisins
2 cups white vinegar
2 1/4 cups white sugar
2 tsp salt
Cook onions in a little vinegar. Add beets, apples, garlic, raisins and cook until soft.
Add the rest of the vinegar, salt and sugar. Cook slowly for 30 minutes at medium heat below a simmer, stirring as it cooks.
Pack beets into hot sterilized jar to within 1/2 inch of top rim when chutney is still hot.
Makes about 6-8 x 500ml jars. Store in the fridge for up to a month.