Roasted Beet Relish Recipe

Roasted Beet Relish Recipe

Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
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
Sophia Simmons
Author: Sophia Simmons

I love baking cakes!