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Red Onion and Beet Marmalade
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This is a versatile "picknicky" kind of relish that, with its maple syrup, vinegar, and onions, is sweet, sour, and savory. It is an absolutely gorgeous deep, bright red and adds a great dash of color to liven up any presentation. It can keep about five to seven days properly covered and refrigerated. Note: There is option to pressure cook the beets in this recipe, or start them earlier and simply cook in boiling water.
Red Onion and Beet Marmalade
Print Recipe
This is a versatile "picknicky" kind of relish that, with its maple syrup, vinegar, and onions, is sweet, sour, and savory. It is an absolutely gorgeous deep, bright red and adds a great dash of color to liven up any presentation. It can keep about five to seven days properly covered and refrigerated. Note: There is option to pressure cook the beets in this recipe, or start them earlier and simply cook in boiling water.
Ingredients
Servings:
Instructions
  1. Place the oil in an 8-inch skillet over medium heat. Sweat the onions for 5 to 7 minutes, stirring (Do not let them brown.)
  2. Add maple syrup, rice vinegar, orange juice, lemon juice, and cayenne pepper. Bring to a boil, lower heat, and cook gently for 10 to 15 minutes more.
  3. While the onions cook, pressure-cook the beets for 10 minutes. (Alternatively, start cooking the beets earlier in boiling water and let them cook for 40 to 50 minutes until tender.)
  4. Cool the beets in cold water and peel. Cut the beets and combine them with the onion mixture in a food processor. Pulse several times to blend. Season with salt and pepper to taste.
Recipe Notes

Serving suggestions: Try it on a croquette or with a marinated tofu sandwich. It also goes well with pan-fried seitan or tempeh, or as a salad topping for a leafy/bitter greens salad (dandelion, arugula, watercress, or chicory). the sweet and sour flavor helps counter the bitterness of those fresh greens.

Recipe from The Angelica Home Kitchen by Leslie McEachern

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