Roasted Beet, Rhubarb, and Cherry Chutney Recipe
Roasted Beet, Rhubarb, and Cherry Chutney
Beautiful red produce makes for a bright compote with earthiness, sweetness, and a bit of spice. Store it in the refrigerator for up to a week or freeze.
- 1 lb (about 4 stalks) rhubarb, cut into 3/4" cubes
- 2/3 cup (about 1/2 an onion) diced red onion
- 2/3 cup dried cherries, coarsley chopped
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 tsp grated ginger
- 1 medium roasted beet, peeled and cut into 1/4" cubes (about 1 cup) – see Cook’s Tip
- 1 serrano pepper, finely diced (remove seeds for less heat)
- Salt and pepper
- In a medium saucepan, combine rhubarb, onion, cherries, sugar, vinegar, and ginger; stir to blend. Simmer for 5 minutes undisturbed. Remove from heat.
- Stir in beet and serrano pepper. Add salt and pepper to taste. Mixture will thicken slightly as it cools. Store in an air-tight container in the refrigerator. Flavor is best after 24 hours.
- Cook’s Tip:
- To roast the beet: Preheat oven to 400°F. Place the beet on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the foil around the beet and roast for 40 minutes or until it can be easily pierced.
Nutrition:Amount Per Serving (based on 8 servings)
Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrates: 28 g
Fiber: 2 g
Sugar: 23 g
Added Sugars: 13 g
Protein: 1 g
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