Wayne Hansen, our local organic farmer, brought two varieties of
baby beets to market this weekend. These first-of-the-season beets were
the size of chocolate truffles — a harbinger of the beautiful striped Chioggia, Golden Globe, Detroit Dark, and cylindrical
beets to come later in the summer. This recipe makes 3 cups of relish,
a perfect accompaniment to grilled chicken, salmon or flank steak.
4 large or 6 medium beets, scrubbed, peeled, and diced
2 cucumbers, peeled, seeded and diced
10 scallions, minced
2-1/2 cups red wine vinegar
1/2 cup brown sugar
3 Tbsp minced fresh dill weed
1/2 tsp black pepper
1/2 tsp kosher salt
Combine all ingredients in a stainless steel or other nonreactive saucepan over low heat. Stirring occasionally, cook uncovered for 45 minutes, or until the beets are easily pierced with a fork. Let the mixture cool to room temperature, then refrigerate. Relish will keep for 7-10 days, or, while still hot, pack into sterilized jars and process in a boiling-water bath for 20 minutes.