Season: June to August. I love the sweet, earthy flavor of beets and I hate to see it swamped in strong-tasting vinegar, as so often happens. This light preserve is quite a different proposition: roasting the young roots really concentrates their robust flavor, while the sharp pungency of horseradish adds a liveliness to the sweet beet. Serve this summery relish alongside smoked mackerel. It’s also fantastic in sandwiches with cold meats.

　　

Ingredients

Makes 4 8-ounce jars

　　

For the roasted tomato purée

2 1/4 pounds tomatoes

　　2 teaspoons sea salt

　　4 garlic cloves, peeled and sliced

　　1/4 cup olive oil

　　2 1/4 pounds young, small beets, trimmed

　　Olive oil, for drizzling

　　1 1/4 cups granulated sugar

　　2/3 cup red wine vinegar

　　2 tablespoons balsamic vinegar

　　1 large red onion, peeled and finely chopped

　　2 ounces freshly grated horseradish root (or pickled horseradish, see below)

　　

Step 1

Preheat the oven to 350°F. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds – you’ll end up with about 1 1/4 cups of intensely flavored purée.

　　

Step 2

Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You’ll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).

　　

Step 3

Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Use within 1 year. Refrigerate once opened.

　　

P.S.

Step 4

It’s easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　120.0 calories from fat

　　14.0g total fat

　　2.0g saturated fat

　　0.0mg cholesterol

　　1320.0mg sodium

　　92.0g total carbs

　　9.0g dietary fiber

　　75.0g sugars

　　7.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.