Beet and Pear Relish

Adapted from Ken Haedrich’s Maple Syrup Cookbook

Ingredients

1. 4 medium beets

2. 1 ripe, firm pear (peeled, cored, and diced)

3. 1 cup chopped raisins

4. 3 tablespoons Mount Cabot Maple Syrup

5. 1 teaspoon minced fresh ginger root or ¼ teaspoon of ground ginger

6. ⅛ teaspoon nutmeg, cinnamon, allspice, and a dash of something else from your cabinet.

This relish compliments every summer picnic. Toss in chopped mint or a handful of cranberries for a cold nibble, or serve it up with poultry or pork.

1. Put the beets in a saucepan and cover with cold water. Bring to boil then reduce heat and simmer until tender (30 min).

2. Cool the beets and when able to handle them, rub off the skins. Cut the beets into small-medium dice.

3. Combine the beets with sliced pears, raisins, maple syrup, lemon juice, ginger and a dash of one other spice. I don’t know, surprise me. Stir well. Refrigerate, covered, until serving.