Janet’s gorgeous beetroot relish
This recipe was given to me by a reader of Uforic Food, Janet.
With her garden brimming with beetroot at the moment, what better way to use it all up, or give it away, then to make a deliciously sweet relish.
I have also typed this one up to go on recipe cards in my brother’s shop Angelsea Fruitz as they also seem to have a great supply of this vegetable at the moment.
I’ll admit I haven’t really cooked with beetroot before, although I eat the tinned variety regularly. I suggest you wear gloves when you are peeling it – otherwise your hands will be the same gorgeous colour as the relish you are about to make!
Beetroot relish – By Janet
- 750gm of fresh beetroot
- 1 brown onion
- 1 1/2 cups of balsamic vinegar
- 3 tsp of yellow mustard seeds
- 2 cups of sugar
- 2 whole cloves or a pinch of ground cloves
- 5cm piece of orange rind
- Sea salt and freshly ground black pepper
Peel and process beetroot and onion in a food processor.
In a covered frying pan, fry mustard seeds in a little oil.
Add all ingredients to a large, deep frying pan, or large saucepan.
Place over a medium heat, cover and bring to the boil.
Cook for 30 minutes, or until the beetroot is soft and the liquid has reduced and thickened slightly.
Pour into sterilised jars, seal and let cool.
Refrigerate after opening, keeps for about 2 months .
Hope you enjoy this delicious recipe and a big thank you to Janet for sharing it.
If you have an awesome recipe you’d like to share too, drop me a line at firstname.lastname@example.org .
Posted on February 5, 2011, in Cooking techniques, Preserves, Recipes, Salads and tagged beetroot, Cooking, dips, entertaining, food, home, preserves, relish, side dishes, summer, vegatarian. Bookmark the permalink. 3 Comments.