• Raw Beet Relish


This is a great complement to seared Wild Run Salmon or Sunshine Harvest Farm chicken and pork. It is also delicious served on a local charcuterie board full of farmers market cheeses, pickles and jams.

Raw Beet Relish

By Beth Jones

Servings: About 1½ cups


  • 1 small beet, red, gold, or striped chioggia, peeled
  • 1 small turnip, peeled but only if the skin is tough
  • 1 small rutabaga, peeled
  • 2 scallions, thinly sliced
  • 2 Tablespoons olive oil
  • 1 Tablespoon sherry vinegar
  • Pinch of salt and freshly ground blacke pepper to taste
  • 2 Tablespoons fresh dill, roughly chopped


Grate the beet, turnip and rutabaga using a food processor, or a box grater. Mix in the scallion, olive oil, sherry vinegar, salt and pepper. Add the dill just before serving and mix.

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