Roasted Sweet Beet Relish

• 2 1/4 pounds tomatoes
• 2 teaspoons sea salt
• 4 garlic cloves, peeled and sliced
• 1/4 cup olive oil
• 2 1/4 pounds young, small beets, trimmed
• Olive oil, for drizzling
• 1 1/4 cups granulated sugar
• 2/3 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 large red onion, peeled and finely chopped
• 2 ounces freshly grated horseradish root (or pickled horseradish, see below)

1. Preheat the oven to 350u0b0F. For the tomato puree, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds - you'll end up with about 1 1/4 cups of intensely flavored puree.
2. Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You'll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).
3. Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato puree and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year. Refrigerate once opened.
4. It's easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.

tomatoes, salt, garlic, olive oil, beets, olive oil, sugar, red wine vinegar, balsamic vinegar, red onion, horseradish root

Taken from www.epicurious.com/recipes/food/views/roasted-sweet-beet-relish-363474 (may not work)