Side Dish: Canada – Nova Scotia – Beet and Apple Relish

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 hrs

Total 6 hrs

Ingredients

- 1 lb (454 g) medium beets, trimmed and scrubbed (about 3 medium)
- 2 medium firm apples (such as McIntosh or Cortland), about 1 lb (450 g), peeled and diced
- 1 small red onion, about 6 oz (170 g), finely diced
- 2 tbsp (30 ml) unsalted butter
- 1/3 cup (80 ml) apple cider vinegar
- 3 tbsp (45 ml) packed brown sugar
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) whole mustard seeds
- 1/4 tsp (1.25 ml) ground allspice
- 1/4 tsp (1.25 ml) ground black pepper
- 1 tsp (6 g) kosher salt
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 1/4 tsp (1.25 ml) crushed red pepper flakes for heat

Instructions

Short Description:
A bright sweet-and-tangy relish of roasted beets and crisp apples, simmered with vinegar, brown sugar, mustard seed, and warming spices. Served chilled or at room temperature, it complements pork, fish, or hearty Maritime fare.

Regional Notes:
This Nova Scotia version highlights locally grown beets and apples and leans on apple cider vinegar and a touch of maple for Atlantic Canadian character. The balance of sweet, tart, and warming spice reflects regional tastes and contrasts with more vinegary or purely pickled relishes found elsewhere.

1. Cook the beets: place whole trimmed beets in a medium saucepan, cover with cold water, bring to a simmer, and cook until tender when pierced with a knife, about 30–40 minutes depending on size. Drain, let cool slightly, then peel and dice into roughly 1/2-inch (1.25 cm) pieces.
2. Toss the diced apples with the lemon juice in a bowl to prevent browning and set aside.
3. In a 10-inch (25 cm) skillet over medium heat, melt the butter. Add the diced red onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Add the whole mustard seeds to the skillet and cook 1 minute, until they become fragrant and begin to pop. Stir in the brown sugar, maple syrup, apple cider vinegar, ground allspice, salt, and black pepper; bring to a gentle simmer.
5. Add the diced beets and apples to the skillet, stirring to coat with the syrupy vinegar mixture. Reduce heat to low and simmer, uncovered, for 8–10 minutes, stirring occasionally, until the apples are just tender but still hold their shape and the liquid has reduced to a glossy, saucy consistency.
6. Taste and adjust seasoning: add more salt, a splash of vinegar for brightness, or the optional crushed red pepper flakes if using. Remove from heat and let the relish cool to room temperature.
7. Stir in the chopped parsley, transfer the relish to a jar or airtight container, and refrigerate at least 1 hour (preferably 4 hours or overnight) to allow flavors to meld. Keeps well in the refrigerator for up to 1 week.
8. Serve chilled or at room temperature as a side dish alongside roast pork, baked fish, or as part of a seafood/harvest-themed meal.