Beetroot relish – savory, sweet and spiced with with cloves and star anise – nuzzles its way onto our supper plates every winter. A near-perfect side to pan-fried pork chops seasoned with sage or to a classic roast beef, beetroot relish provides an intensity of flavor coupled with nourishing micronutrients including vitamins, minerals and antioxidants.
This version of beetroot relish incorporates another wintertime staple: fresh apples which contribute a sweetness without the inclusion of the nutritional void that is sugar. Moreover, my beetroot relish is a probiotic food, rich in beneficial bacteria due to a natural, traditional fermentation process that anyone can apply in his or her own family kitchen.
Beets and apples are both dense in antioxidants, ensuring that the combination of these two primary ingredients convey significant nutritional benefits to the beetroot relish. Indeed, apples are rich in myriad phenolic compounds: quercetin, catechin, procyanidin and phlorozin among others. Perhaps these compounds contribute to the near-global perception of the humble apple as a food critical to health maintenace. Beets also contain powerful nutrients. Betacyanin, which accounts for beets pronounced color, may show promise in the treatment of cancer according to some researchers.
Beetroot Relish
Ingredients
- 3 large apples
- 3 large apples
- 1/4 teaspoon powdered cloves
- 1 tablespoon fine
Instructions
- Shred apples and beets by hand, or in a food processor.
- Toss the shredded apples and beets together until well-combined and mixed together.
- Add the cloves cloves to the apples and beetroot, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.
- In a mason jar or, preferably, a vegetable fermenter,layer the apple and beetroot.
- Mash with a wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a luscious brine to encourage the proliferation of beneficial bacteria.
- Ferment in a mason jar or vegetable fermenter for a minimum of three to four days, or longer, depending on the level of warmth in your kitchen.
- After your apple and beetroot relish has sufficiently cultured, remove it from the vegetable fermenter.
- Place the apple and beetroot relish into a blender or food processor and process until smooth.
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First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
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I want to make this but your recipe leaves out the info about the star anise. How much? The whole star or ground? And process until smooth is confusing for a relish. I ferment a lot but I get insecure when using someone’s recipe. Please make it more clear.
This looks absolutely delicious. I love beetroot, so the fact that you turned it probiotic is fascinating! I definitely want to try this the next time I head to the farmer’s market. Thank you for sharing!
looks delecious will try it out