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Roasted Beet Relish Recipe

Roasted Beet Relish Recipe

Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Appetizers, Side Dishes, Starters, Vegetarian
Servings 8
Calories 500 kcal


  • 500 g / 1 lb beets, trimmed and washed
  • 3 tablespoons pomegranate molasses
  • 1/4 cup very finely chopped onion
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup toasted walnuts, chopped
  • 3-4 dried apricots, finely chopped
  • A few drops of hot pepper sauce


  • #This easy to assemble relish is very tasty as well as being colorful on the plate. I created the recipe after having a very similar dish at a restaurant in New York several years ago. It is great served with boiled or grilled shrimp.# Preheat oven to 350 °F / 180 °C.
  • Wrap beets in foil and place on a baking tray. Bake for 1 1/2 to 2 hours until done (poke with a knife; if knife moves in without any resistance then they are done), Unwrap beets and let cool.
  • Peel and chop up in food processor or grate coarsely. Transfer beets to a bowl and add the rest of the ingredients.
  • Mix well to incorporate flavors. Let rest for half an hour. Set a ring mold on each plate and spoon about 1/3 cup or more relish into each mold.
  • Spread evenly and press down to form an even round shape. Carefully lift off the mold. Then decorate each plate to your heart’s desire.
Keyword Pomegranate Molasses, Roasted, Vegetarian