Name: Roasted Beet Relish with Apricots
Yield: Makes about 2 cups
Ingredients: 1 pound beets, scrubbed and trimmed, leaving 1 inch of the stems attached; 6 ounces (about 1 cup packed) dried apricots, chopped fine; 3 tablespoons pomegranate molasses (available at specialty markets); 1/4 cup minced red onion; 1 to 2 tablespoons olive oil

Recipe information

Yield
Makes about 2 cups

Ingredients

1 pound beets, scrubbed and trimmed, leaving 1 inch of the stems attached

6 ounces (about 1 cup packed) dried apricots, chopped fine

3 tablespoons pomegranate molasses (available at specialty markets)

1/4 cup minced red onion

1 to 2 tablespoons olive oil

Preparation

Preheat the oven to 350°F. Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2 hours, or until they are tender. Unwrap the beets carefully and let them cool until they can be handled. Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste. Serve the relish with pot roast or pork.

TagsCondiment Beet Root Vegetable Vegetable Red Onion Onion Dried Apricot Dried Fruit Fruit Side Dinner Vegan Vegetarian Dairy Free Nut Free Gluten Free 5 Ingredients or Fewer Easy Roast Gourmet

Recipe notes

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