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Beetroot caviar for winter through a meat grinder

Beet Relish for the Winter (Ground in a Meat Grinder)

This beet relish is my grandmother's own creation — a truly one-of-a-kind recipe! I want to share her recipe with you, passed down from my beloved grandma, who was a wonderful cook. A handful of her recipes came to me as a family heirloom, all invented by her own hand. If you love beets, grab this one fast! You can make a batch to eat right away, or put it up in jars for winter.

Natusik

Recipe author

Beetroot caviar for winter through a meat grinder

Composition / ingredients

Servings:

Beets (raw)

Bell peppers (red)

Carrots (large)

Onions

Tomato juice (I use store-bought juice)

Tomato paste (I always use a good-quality brand)

Chile peppers (red)

Vinegar (1 tsp per 16 oz jar; 9% vinegar)

Vegetable oil (for frying)

800

Salt (I use coarse rock salt)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 60 % 12 g

Carbohydrates 35 % 7 g

138 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

How do you make beet relish for winter using a meat grinder? Dice the bell peppers and sauté them.
Step 2:

Grate the carrots on the large holes of a box grater and sauté them.
Step 3:

Dice the onions and sauté them separately as well.
Step 4:

Peel the beets and cut them into sticks.
Step 5:

Run the beets through a meat grinder fitted with the fine plate. Transfer the mixture to a deep, heavy-bottomed pot. Simmer with 100 g (about 1/2 cup) of vegetable oil and 3 tablespoons of vinegar for 30 minutes.
Step 6:

Add all the separately sautéed vegetables to the beets and stir to combine.
Step 7:

Pour in the tomato juice and stir in the tomato paste.
Step 8:

Season with salt and stir. Let it simmer, covered, over low heat for 30 minutes. Don't forget to stir now and then so the relish doesn't scorch.
Step 9:

Purée the hot chiles in a blender and stir them into the relish 10 minutes before it's done.
Step 10:

Using an immersion blender, blend the mixture in the pot until smooth. Let it simmer gently for another 5 minutes, then spoon the hot relish into sterilized jars. Process the 16 oz (0.5 L) jars for 30 minutes. Add 1 teaspoon of vinegar to each jar, seal them, and turn them upside down until cooled.
Step 11:

This relish keeps well at room temperature — no need to stash it somewhere cold.
Step 12:

Come winter, open a jar and enjoy — it's so good! You can also just make it in summer to eat right away, and if you love it, put up a batch for winter later. Enjoy!

Unless a recipe says otherwise, assume the vinegar called for is 9% (standard distilled white vinegar).
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. For anything in the oven, skillet, or grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are among the most common.
You can replace the tomato paste in this recipe with canned tomatoes, fresh tomatoes, or ketchup.