Roasted Beet, Rhubarb, and Cherry Chutney
Serves 8
Beautiful red produce makes for a bright compote with earthiness, sweetness, and a bit of spice. Store in the refrigerator for up to a week or freeze for later use.
Ingredients
- 1 pound rhubarb (about 4 stalks) (cut into 3/4-inch cubes)
- 2/3 cup diced red onion
- 2/3 cup dried cherries (coarsley chopped)
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon grated, peeled fresh ginger root
- 1 medium roasted beet (peeled and cut into 1/4-inch cubes (about 1 cup) ? See Cook's Tip.)
- 1 serrano pepper (finely diced (Remove seeds for less heat.))
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- In a medium saucepan, combine rhubarb, onion, cherries, sugar, vinegar, and ginger; stir to blend. Simmer 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 refrigerator. Flavor is best after 24 hours.
Cook Tips
To roast beet: Preheat oven to 400°F. Wrap beet in aluminum foil and roast 30 to 40 minutes or until easily pierced with a knife.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 110
- Fat: 0.0 g
- Saturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Carbohydrates: 28.0 g
- Fiber: 2.0 g
- Added Sugars: 13.0 g
- Sugar: 23.0 g
- Protein: 1.0 g