Food & Cooking Recipes Breakfast & Brunch Recipes Beet-and-Apple Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 pint-size jars Serve this sweet-and-sour relish with crackers and sour cream and with smoked trout, cold chicken, or gravlax. Ingredients 1 ¼ pounds small to medium red beets (4 or 5), washed well and patted dry 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 small onion, thinly sliced 3 cups cider vinegar 1 ½ cups water 1 ½ cups sugar 4 Granny Smith apples, peeled and cut into ½- to ¾-inch pieces ½ teaspoon Dijon mustard Directions Preheat oven to 400 degrees. Place beets on a sheet of parchment-lined foil; drizzle with oil. Season with salt and pepper. Fold edges to form a packet. Place on a baking sheet, and roast beets until tender, about 1 hour. Unwrap; let cool slightly, then peel. Cut into 1/2-inch pieces. Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Remove from heat, and stir in beets, apples, and mustard. Divide among 3 pint-size sterilized glass jars using a slotted spoon, leaving 1/4-inch headspace at tops. Wipe rims and then close with screw bands and lids. Submerge jars, covering with water by 2 inches, upright on a wire rack in a large pot of hot water; bring to a boil. Boil for 15 minutes (or longer, depending on altitude). Remove jars from pot using tongs, and transfer to a layer of clean towels to cool. Once cool, check for a slight indentation in lids, which indicates a vacuum seal. Refrigerate all canned products after opening. Cook's Notes Unopened relish can be stored at room temperature for up to 1 year. Rate it Print