With just four ingredients, this beetroot relish is a breeze to make. Apples bring a punch of sweetness to earthy beets while horseradish offers the mildest touch of heat. Unlike traditional relish, which acquires its sourness from vinegar, this relish is fermented for plenty of deep flavor.
Shred the beets, apple, and horseradish root coarsely in a food processor. Let it rest about 20 minutes before opening the lid.
Salting the beets and apples.
Transfer the contents of the food processor to a large bowl, and then stir in the salt, allspice, and cloves. Let the relish rest about 10 minutes or until the beets and apples begin to release their liquid.
Fermenting the beets.
Transfer the relish to a quart-sized jar. As you spoon the vegetables into the jar, firmly pack them down with a wooden spoon so that they release their liquid and no air bubbles remain. Place a glass weight over the vegetables, ensuring that the brine fully submerges the vegetables and weight.
Seal the jar, and allow the vegetables to ferment at room temperature away from direct light and heat at least 14 days and up to 6 weeks. Transfer to the fridge and enjoy within 1 year.