I’m always on the outlook for salads and relishes that use seasonal ingredients. When browsing through the January, 1916 issue of Good Housekeeping, I came across an intriguing recipe for Beet Relish. Of course, I had to try it.
The Beet Relish contains chopped beets and cabbage in a tangy vinegar dressing that has a fun horseradish kick. This recipe makes an absolutely beautiful, slightly flashy, sweet- sour side dish.
1 cups sugar
1 cups vinegar
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoons celery seed
2 cups cooked beets, chopped
1/2 small head of cabbage, chopped
1/8 cup to 1/2 cup horseradish, grated
Combine sugar, vinegar, salt, dry mustard, and celery seed in a bowl. Add chopped beets and chopped cabbage; stir to combine. Add horseradish to taste. Refrigerate for at least 24 hours before serving. Will keep in the refrigerator for several weeks.
Here is the original recipe:
I halved the recipe when I made it. I also used much less horseradish than called for in the original recipe. A little horseradish adds a nice peppery flavor to this dish–but too much can easily overwhelm the other flavors.