Food Recipes Appetizers Dips & Spreads Beet-and-Olive Relish Be the first to rate & review! This relish is an awesome combination of sweet beets, briny olives and fresh herbs. It’s terrific for livening up sandwiches, burgers and simple roasted meats. Slideshows: More Beet Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on September 4, 2015 Save Rate PRINT Share Close Photo: © Fredrika Stjärne Total Time: 20 mins Yield: 2 cups Cook Mode (Keep screen awake) Ingredients 2 medium beets (1/2 pound), peeled and grated on the large holes of a box grater 1/2 cup pitted kalamata olives, chopped 1/4 cup chopped parsley 1/4 cup chopped basil 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice Directions In a medium bowl, combine all of the ingredients and mix well. Make Ahead The relish can be refrigerated for up to 3 days. Serve With Roast chicken or grilled steak or use as a sandwich topping. Originally appeared: October 2013 Rate It Print