beetroot relish

beetroot relish

beetroot relish with balsamic vinegar, mustard seeds and a hint of orange

I remember as a little girl my grandparents serving canned beetroot with a Sunday roast nervously eating it, hoping that the juice wouldn’t drip on my best dress. I still love beetroot but I’ve moved on from the stuff out of a can. We like to grow beetroot in our veggie garden as it’s easy to grow. Roast beetroot is a great addition to a Sunday roast and is equally delicious raw and finely chopped in a salad. My favourite beetroot dish is this relish which took me several attempts to perfect. It’s a great addition to a Christmas hamper as it not only looks great with its rich purple colour but it’s also delicious with cheese and crackers, in a burger or simply on toast with a slice of cheese.

ingredients

  • 750g beetroot
  • 1 red onion
  • 500ml balsamic vinegar
  • 250ml water
  • 1 tablespoon mustard seeds
  • 420g brown sugar
  • 3 whole cloves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon peppercorns
  • 5cm piece of orange rind
  • 1 tablespoon olive oil

directions

  1. Peel and finely chop beetroot and red onion in a food processor (Thermomix 30 seconds, speed 7 for beetroot. 10 seconds, speed 7 for onion).
  2. Grind cloves, sea salt and peppercorns until they form a fine consistency.
  3. Heat olive oil in large pot, then fry mustard seeds until they start popping.
  4. Add all ingredients to the pot and bring to the boil.
  5. Reduce heat and allow to simmer for 2 to 3 hours until the beetroot is soft and the liquid has reduced and thickened.
  6. Remove orange peel and pour into sterilised jars.
  7. Enjoy your beetroot relish!

This relish tastes especially good alongside beef. Check out our beef and beetroot burger.

For other condiments ideas click here.