2 cup coarsley shredded cooked
1 beets
2 tbsp chopped red onion
2 tbsp red wine vinegar
1 tsp sugar
2 tbsp dijon mustard
3 tbsp vegetable oil
1 salt and pepper to taste
Directions
Combine all ingredients in a small bowl and blend well. Chill
thoroughly. Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
POSTED BY: Jim Bodle 2/93
Servings: 2 servings
Beet Relish Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
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Later on, in Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks used a good variety of spices, including a few that will be familiar to modern cooks like thyme, fennel and parsley. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as parsley and basil. The introduction of these new tastes caused an explosion in books on cookery, some of which are kept safe in academic collections. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Beet Relish recipe.
