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Source: Freepik

Homemade Fresh Roasted Beetroot Relish

This beetroot relish is the epitome of freshness with a balance of sweet and tangy notes!

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Ingredients

number of servings
5
  • 500 g of fresh beetroot Added to
  • 1 large red onion, finely diced Added to
  • 2 green apples, peeled cored and finely grated Added to
  • 1 Cup of raw sugar Added to
  • 1 Cup of Apple Cider Vinegar Added to
  • A pinch of ground cloves Added to
  • 1 teaspoon of mustard seeds Added to
  • A pinch of ground cinnamon Added to
  • salt to taste Added to
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Directions

90 min.
1. Step

Preheat your oven to 180°C. Wash the beetroot thoroughly and trim off the leafy tops. Wrap each beetroot in foil. Then, bake for around 60 minutes or until tender. I choose baking because beetroot's earthy taste is amplified, adding a wonderful depth to the relish.

2. Step

While the beetroot is cooling, prepare the rest of the relish. Place the diced onion, grated apples, raw sugar, apple cider vinegar, ground cloves, mustard seeds, ground cinnamon, and a pinch of salt in a large pot. Stir the mixture over medium heat until the sugar dissolves. Lower the heat and let it gently simmer.

3. Step

After the beetroot is cooled, peel them. A practical tip here – use gloves to avoid staining your hands. Grate the beetroot coarsely. Add them into the pot.

4. Step

Continue to simmer the mixture, stirring occasionally for about 40 minutes, or until the relish thickens. I love to see chunks of beetroot in my relish, but if you prefer a smoother consistency, you can puree the mixture slightly with a hand blender.

5. Step

Lastly, your beetroot relish is ready to be jarred. A good option is to sterilize your jars in boiling water or the oven before filling. This ensures your relish stays fresh for longer.

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