Ingredients and Weight:
- Beetroot: 500 grams (roughly 1 pound)
- Red onion: 200 grams (about 1 small bulb)
- Fresh lemon juice: 50 ml (about 1/4 cup)
- Apple cider vinegar: 50 ml (about 1/4 cup)
- Granulated sugar: 50 grams (about 1/4 cup)
- Kosher salt: 1 teaspoon
- Fresh herbs of choice (e.g., dill, basil): 2 tablespoons, chopped
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: None (this is a relish, so no cooking is involved)
Difficulty Level:
Level 2: Moderate. Simple cutting and mixing of ingredients.
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Peel and wash the beetroot, then cut into small cubes.
- Slice the red onion thinly.
- In a large bowl, combine the beetroot, red onion, lemon juice, vinegar, sugar, salt, and chopped herbs. Mix well.
- Transfer the mixture to a baking dish and bake for 20 minutes, stirring once after 10 minutes. The mixture will caramelize and intensify in flavor.
- Remove from the oven and let cool to room temperature.
- Store in an airtight container in the refrigerator until ready to serve.
Nutritional Information:
- Calories: Approximately 130 per serving (assuming no additional oil or fat added during serving)
- Carbohydrates: 25g
- Protein: 2g
- Fat: Less than 1g (mostly from natural fats in the beetroot and red onion)
- Fiber: 4g
Dish Characteristics:
- The vibrant color of the beetroot is a visual attraction.
- The combination of sweet and sour flavors with the fresh herbs provides a unique flavor profile.
- The texture is crunchy yet slightly softened by the baking process.
User Comments:
- "Love the color and flavor combination of beetroot and lemon." - John Doe, New York
- "This relish is a great pairing with grilled meats." - Jane Smith, California
- "Baked beetroot relish is a unique dish that I will definitely make again." - Michael Johnson, Texas
Special Precautions and Tips:
- Beetroot can stain hands and surfaces, so handle it with care when cutting or peeling. Wear gloves or use a cutting board to prevent staining.
- For best results, use fresh beetroot from the supermarket for maximum flavor and texture.
- Adjust the amount of lemon juice and vinegar based on personal preference for tanginess.
