Cook beetroot relish for 2 hours, it takes 1,5 hours in the kitchen.
How to make beetroot relish
Products
Beets – 5 pieces
Red onion – 1 head
Mustard seeds – small handful
Olive oil – 40 milliliters
Balsamic vinegar – 4 tablespoons
Sugar – 25 grams
Salt – half a teaspoon
How to cook beet relish
1. Wash the beets, dry them with a towel.
2. Cover the baking sheet with lacquer paper.
3. Put whole beet heads on paper, drizzle lightly with oil, balsamic vinegar.
4. Place a baking sheet with beets in an oven heated to 200 degrees, bake for 1 hour – the beets should soften.
5. Remove the beets from the oven, leave to cool.
6. Peel cooled beets and grate coarsely.
7. Cut the onion into small cubes.
8. Pour oil into a frying pan, place over medium heat, heat until bubbles appear.
9. Pour mustard seeds into the oil, heat them until they start to crack.
10. Put the onion to the mustard seeds, fry for 5 minutes.
11. Pour vinegar into a frying pan with fried onions and mustard seeds, add sugar, salt and mix.
12. Put the beets in the onion-mustard mass, chop with an immersion blender, boil for 15 minutes, sometimes stirring.
How to make beetroot and tomato relish
Products
Tomatoes – 900 grams
Beets – 900 grams
Garlic – 6 cloves
Olive oil – XNUMX/XNUMX cup
Jalapeno or any hot chili – 2 pods
Sugar – 1 glass
Red wine – quarter glass
Apple cider vinegar – half a cup
Salt – a couple of teaspoons
Balsamic vinegar – 1/8 cup
Red onion – 1 onion
Mustard – 4 tablespoons
How to cook beetroot and tomato relish
1. Wash the beets, dry them with a towel.
2. Place baking paper on a baking sheet.
3. Place whole beet heads on paper, drizzle with oil.
4. Place a baking sheet with beets in an oven preheated to 200 degrees for 1-2 hours, until the skin of the beets begins to bubble and come off.
5. Wash the tomatoes, cut each tomato in half, cut out the place where the stalk joins.
6. Chop the garlic in a garlic press.
7. Finely chop hot peppers.
8. Cover a separate baking sheet with baking paper and place the tomatoes, notched up, on it.
9. Sprinkle the tomatoes with oil, top them with garlic and chopped peppers.
10. Place a baking sheet with tomatoes in an oven preheated to 200 degrees for 1 hour.
11. Grind the baked tomatoes through a sieve, put the pulp in a bowl, the skins are not useful for making the relish.
12. Cool the baked beets.
13. Remove the skin from the beets.
14. Grate the peeled beets on a fine grater or chop in a food processor.
15. Cut the onion into small cubes.
16. Pour vinegar, wine, sugar, mustard, onion into a saucepan with a thick bottom.
17. Place the saucepan with the vinegar mixture over medium heat, heat, simmer for 5 minutes.
18. Put spicy tomato puree in a saucepan with vinegar, cook for 3 minutes, stirring occasionally.
19. Add chopped beets to tomato paste, mix, cook for 10 minutes.
How to cook beetroot sauce
Products
Beetroot – 2 medium heads
Ginger – root 2 centimeters long
Garlic – 2 prongs
Cream (fat content 10-20%) – 100 milliliters
Dried or fresh thyme – pinch
Milk – 150 milliliters
Olive oil – 60 milliliters
Salt – half a teaspoon
Pepper to taste
How to make beetroot sauce
1. Wash the beets, wipe them with napkins.
2. Cover the baking sheet with baking paper.
3. Put the beets on the paper, sprinkle with oil.
4. Place a baking sheet with beets in an oven heated to 200 degrees, keep for 60 minutes.
5. Remove the beets from the oven, set aside to cool.
6. Peel and chop the beets.
7. Peel the ginger, finely grate.
8. Chop the peeled garlic.
9. In a blender, grind the pieces of beets, garlic, ginger.
10. Pour oil into a skillet, heat until bubbles appear over medium heat.
11. Fry the thyme leaves for a few minutes, they should start up the aroma.
12. Pour cream, milk into the fried thyme, let it boil.
13. Put in a frying pan with a creamy mixture of beet-garlic-ginger puree, salt, pepper and mix.
14. Reduce heat to low, hold on the burner for 10-15 minutes.