Yield: 24 servings of each relish.
RED ONION, BEET AND HORSERADISH RELISH:
1 1 /2 lb. beets, trimmed
1 cup olive oil
6 Tbsp. balsamic vinegar
2 tsp. coarse salt
1 tsp. pepper
3 cups red onion, chopped
2 /3 cups prepared white cream-style horseradish
Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour and 45 minutes. Unwrap beets and cool. Peel beets and cut into 1 /3" dice. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion, horseradish and diced beets. Cover and chill 1 to 4 days.
Serve relish with roasted meats, sausages, fresh and smoked salmon and cold fowl. For best flavor, make 1 to 4 days ahead.
ONION DATE RELISH:
1 1 /2 lb. onions, halved lengthwise and sliced crosswise very thin
1 /4 cup vegetable oil
4 tsp. garlic, minced
3 Tbsp. fresh ginger root, pared, minced
2 tsp. salt
1 cup dry red wine
4 2" dried red hot peppers, seeded and crumbled*
1 cup+, to taste, red wine vinegar
3 cups pitted dates, chopped
Cook onions in oil over medium-high heat, stirring until they are softened. Add garlic, ginger root and salt. Cook mixture, stirring for 2 minutes. Add wine, peppers and 1 cup of the vinegar. Cook mixture over moderately high heat, stirring occasionally, until most of the liquid is evaporated. In a food processor, combine onion mixture with the dates and pulse the motor a few times. Add additional vinegar and pulse the motor a few times, or until the mixture is combined well, but still chunky.
Serve this unusual relish with grilled pork, chicken, or mild cheeses. Relish keeps for one week when covered and refrigerated.
*Wear rubber gloves when handling peppers.
Photo Credit: NATIONAL ONION ASSOCIATION
Recipe Provided by: Executive chef Daniel Orr, CuisinArt Resort and Spa, Anguilla, British West Indies.
