Horseradish, Apple and Beet Relish

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What you Need :


  • 2 cups cooked and peeled beets, julienne or diced
  • 1 tart apple, peeled and diced
  • 1/4 cup honey
  • 2 tablespoons fresh horseradish, grated
  • ½ cup rice wine  or other mild vinegar
  • ½ small onion or 1 shallot, grated
  • salt and pepper to taste

How to Make It :

In a medium saucepan, over medium-high heat, combine beets, apple, honey, horseradish, vinegar and onion. Stir to combine.  Simmer until apples are tender, about 10 minutes. Remove from heat and season with salt and pepper. Serve hot, or, chill overnight and serve cold, with beef, chicken, or fish.

 

Recipe courtesy of Melissa Peterson

Turnip Pickles

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What you Need :


  • 2 lb small white turnips
  • 1 smallclump of celery leaves or fresh dill
  • 1 medium beet
  • 3½ cupwater
  • 1¼ cupwhite vinegar
  • 7 tbsp kosher salt
  • 2 garlic cloves, peeled
  • 1 tbsppickling spice, if desired 

How to Make It :

Wash and peel turnips and beet. Slice or wedge turnips and beet to fit into an appropriate jar with screw-on lid (glass only). Pack turnip and beet slices, celery or dill, garlic and pickling spice into jar snugly but not too tight. In a separate bowl dissolve salt in water and add vinegar. Fill jar to cover turnips and beets. Cover and place in refrigerator. Pickles will be ready to use in 7 to 10 days and will remain crunchy. Keep refrigerated.

Recipe courtesy of Melissa Peterson

Beet Risotto

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What you Need :


  • 1 small bunch beets, roasted and diced
  • 1 bunch beet greens, stemmed and washed, cut into thin strips (optional)
  • 6 to 7 cups chicken or vegetable stock, simmering
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • Salt
  • Freshly ground pepper
  • 1/4-1/2 cup Parmesan cheese, grated (to taste)
  • 2 tablespoons parsley, finely chopped

How to Make :

  1. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan. Add in the onion and cook, stirring until the onion begins to soften, about 3 minutes. Stir in the rice and garlic, and cook for about 3 minutes.
  2. Add in the wine, stirring constantly. The wine should bubble, but you want some of the flavor to cook into the rice before it evaporates. When the wine has almost evaporated, stir in about 1/2 a cup of the stock, or just enough to cover the rice. The stock should bubble slowly, so adjust heat as necessary. Stir often, until stock is just about absorbed. Once most of the stock is absorbed, add about another 1/2 cup of stock and stir until most of the stock has been absorbed. Continue this process for 10 minutes, using roughly 3-4 cups of stock.
  3. Stir in the greens and the diced beets.
  4. Continue the process of adding more stock and stirring often, for another 10 to 15 minutes.
  5. Taste your rice. It should still be chewy, but not too soft or too hard. If it is too hard, continue adding stock and stirring until rice has softened. Also notice if you need more salt. Add more if necessary.
  6. When the rice is cooked, stir in freshly ground pepper, another half cup of stock, the Parmesan and the parsley.
  7. Remove from the heat. The rice should have a creamy consistency. If not, add a little more stock.
  8. Taste and add more salt, pepper, Parmesean, or parsley if needed.

Recipe courtesy of: Martha Rose Shulman