A recipe from the new “Forgotten Skills of Cooking,” by Darina Allen. Allen writes that this sweet-sour relish will “keep for ages and is particularly good with cold meats, coarse country terrines or goat-cheese salads.” The relish can be refrigerated for about 2 months. Serve cold.
Prep: 20 minutes. Cook: 40 minutes. Makes: 2 1/4 cups.
Ingredients
8 ounces onion, chopped
3 tablespoons each: butter, sugar
1/2 teaspoon salt
Freshly ground pepper
1 pound raw beets, peeled, grated
1 piece ( 1/2-inch long) ginger root, grated
1/2 cup red wine
2 tablespoons sherry vinegar
Directions
Combine onions and butter in a nonreactive saucepan; cook over medium-low heat until onions are very soft, about 10 minutes. Stir in the sugar, salt and pepper. Add beets, ginger, red wine and vinegar; cook over low heat 30 minutes. Spoon relish into sterilized jars. Seal; let cool.
Nutrition information. Per 2 tablespoons: 37 calories, 45 percent of calories from fat, 2g fat, 1g saturated fat, 5mg cholesterol, 5g carbohydrates, 0g protein, 79mg sodium, 1g fiber.
