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Rhubarb, Apple and Beet Relish

Prep Time:15 Minutes
Cook Time:1 Hours

Nutritional Information

This relish is great as an accouterment to a meat and cheese platter.


  • 3 medium beets (about 1 lb total with greens), trimmed, leaving 1 inch of stems attached
  • 1/3 cup cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Granny Smith apples (1 lb total)
  • 1 shallot, sliced thinly
  • 2 stalks rhubarb


  • 1. Preheat EGG to 425°F using indirect heat.
  • 2. Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 - 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
  • 3. While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples and rhubarb into 1/4-inch dice and add to the vinegar mixture. Toss well.
  • 4. When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
  • 5. Chill the mixture, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828