Passion for Pork

Recipe: Spicy Golden Beet Relish

Dan Clapson - Thursday, August 28, 2014

Beet relish recipe

There is one long weekend left in this summer. That’s right! ONE! And it begins tomorrow. You know, it would be a real shame if you didn’t invite some friends over, fire up that barbecue and have give summer a proper goodbye by cooking up some sausages, ribs and chops. Alright, so arguably September in Calgary is usually pretty gorgeous too, but I always find that after the labour day weekend, my care-free summer mentality drifts away.

Now that I’ve convinced you to have a barbecue, you will also need to whip up a batch of this beet relish. I had a pile of colourful beets from my Spud Calgary deliveries the past couple of weeks and they were just begging to be used. This relish is so easy to make, it’s bright, it will impress your friends and most of all, it’s delicious. Try it on some quality, local sausages like Spolumbo’s and you’ll enjoy it so much you won’t even care that summer has come to a close.

Ok, you may still care a little…

What you’ll need…

4 medium-sized golden beets (greens removed)

1 tablespoon grainy mustard

1 tablespoon good quality maple syrup

1 tablespoon white wine vinegar

2 teaspoons chili flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper


Preheat oven to 400 degrees.

Trim tops and bottoms off of the beets and remove skin with a vegetable peeler.

Wrap beets tightly with tin foil and roast in the oven until tender, about 40 minutes.

Remove from oven, unwrap and allow to cool for 5 minutes.

Place into a food processor or blender, along with remaining ingredients and pulse until a chunky paste forms.

Transfer to a container (if you are a hipster like me, please use a mason jar) and place in fridge to cool. Once cool, put it on everything!

Will keep for up to 1 week.

Yields approximately 2 cups beet relish

Total cook time…50 min