ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Beet Relish

Yield Makes 3 cups

Ingredients

  • 4 small golden beets (about 1 1/4 pounds)
  • 1 large shallot
  • 1/4 cup olive oil, divided
  • 2 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Trim beets, leaving roots and 1-inch stems. Drizzle beets and shallot evenly with 2 tablespoons oil, and wrap individually in foil.

  2. Bake at 425° for 1 hour or until tender; cool. Trim stems and roots, and rub skins to remove. Finely chop beets, shallot, and thyme, and place in a medium bowl. Stir in remaining 2 tablespoons oil, salt, and pepper.