Red Onion and Beet Marmalade Relish - VeggieBoards
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#1 Old 09-03-2006, 04:51 PM
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Join Date: Jan 2005
Posts: 11,049
RECIPE NAME: Red Onion and Beet Marmelade Relish

Category: Appetizers and Dips

Suitable for a: Vegan diet



2 Tablespoons olive oil

2 Cups finely chopped red onion

2 Tablespoons maple syrup

1 Tablespoon rice vinegar

1 1/2 Cup freshly squeezed orange juice, strained

2 Tablespoons freshly squeezed lemon juice, strained

1/2 Teaspoon cayenne pepper (optional)

1 Pound beets

Sea salt and freshly ground black pepper



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.)

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.

While the onions cook, pressure-cook the beets for 10 minutes. (Alternately, start cooking the beets earlier in boiling water, and let them cook for 40 to 50 minutes or until tender.)

Cool the beets in cold water and peel. Cube the beets and combine them with the onion mixture in a food processor.

Pulse several times to blend - but keep it chunky. Season with salt and pepper to taste - adjust sweet-sour if needed.

Refridgerate for several hours or over night so flavors will blend.

Additional comments:


This is a BEAUTIFUL accompaniment to a picnic type meal - it's red and gorgeous and tasty too - sort of a vegetable-y topping for burgers and whatever..

I think it'd also go well with pan-fried seitan or tempeh.

The original recipe said it makes a great topping for a salad of leafy and/or bitter greens such as dandelion, arugula, watercress, or chicory.

The sweet-and-sour flavor helps counter bitterness in those sorts of fresh greens.
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