"Old Country" Beet Relish

Calling this "old country" beet relish because many of you will recognize it from your grandmother's cookbook and  they  got it from their grandmother's kitchen. Back in the day when we had to depend on gardens for all our food, our foremothers also had to depend on ways to preserve it all. Beet relish became one of those options.

This version goes on top of salads, sandwiches, potatoes... or as a dipping sauce with pan-fried tofu. We know that last part probably pushed into your comfort zone, but seriously try the two together before you judge.

Talk about easy... you can make this version in minutes.

Polish Beet Relish

Fine grate 1-1/2 cup whole beets (or one can of beets)

Add

1 teaspoon sugar

2 teaspoon vinegar

1 Tablespoon horseradish (add more to taste)

Salt and Pepper to taste

Pan-tried Tofu Sticks for dipping

1. Freeze 1 lb firm or extra firm tofu. Thaw and squish between 2 plates to get the excess water out.
2. Cut tofu into strips, about 1/2 “ wide and 3-4 inches long. Place into a mixing bowl.
3. Combine your choice of spices. For example, Chinese 5-spice, curry, cumin, salt and pepper... (Grandma didn't follow recipes...)
4. Mix spices with ¼ flour and1/4 panko into a paper bag. Add tofu. Shake to coat.
5. Pan-fry tofu in sesame oil. When tofu is browned, sprinkle with soy sauce and shake the pan to distribute.

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