Best Beet Relish

This is a five-ingredient relish that takes shredded cooked beets and turns them into a sharp, tangy spread that holds its own next to grilled sausages, sliced ham, or a sturdy cheese board. No simmering, no canning. Shred, mix, chill.

The Dijon mustard does most of the heavy work. Two full tablespoons might sound aggressive but it’s exactly what cuts the natural sweetness of the beets and keeps the relish from leaning dessert-like. Red wine vinegar layers in a fruity acidity that plain white vinegar would miss.

Vegetable oil emulsifies into the mustard and vinegar to create a loose dressing that coats every shred. Chilled for an hour, the flavors meld and the texture firms up into something between a slaw and a chutney. It’s at its best on day two when the onion mellows.

Pro Tips

• Shred beets coarsely on a box grater for better texture. Fine shreds turn to mush after chilling.
• Use freshly cooked beets, not canned. Canned beets are too soft and bring an off flavor to a fresh relish like this.
• Wear gloves while shredding unless you want pink fingers for the rest of the day.
• Let it chill at least an hour. The relish tastes raw and sharp straight after mixing but rounds out beautifully once cold.

Variations

• Stir in a tablespoon of horseradish for a sharper version that pairs well with roast beef.
• Add a tablespoon of finely chopped fresh dill or tarragon for an herbal lift.
• Swap red onion for a finely diced shallot and add a teaspoon of capers for a more elegant finish.