On Wednesday July 28 in the Chicago Tribune Good eating section there was an article by Bill Daley. In it he published a recipe for Beet and Ginger relish. It was taken from “Forgotten Skills of Cooking” by Darina Allen. I had some beets that I harvested on Wednesday but did not get to until today. I’m having a fish fry tonight so something bright and cold should make a nice contrast.
The ingredients are:
8 ounces onion, chopped – about 1 large
3 Tbs butter
3 Tbs sugar
½ tsp salt
Freshly ground black pepper
1 lb raw beets, peeled & grated
1 piece (1/2′ inch long) ginger root, peeled and grated
½ cup red wine
2 Tbs sherry vinegar
By the way tha’s red wine vinegar as I didn’t have any sherry vinegar.
I’ll be enjoying this tonight with a walleye fry, but it should be good with cold meats, or goat cheese salads.
8/1/2010 UPDATE: – this was absolutely delicious and a big hit with our guests. The cool crunchy relish was a great counterpoint to the hot fried walleye.