A tasty homemade beetroot relish goes down well as a condiment with meats, on a burger or used as a dip. This recipe is so easy, there is no need to even peel the beetroot as the skin adds a lovely sweet flavour. These quantities will make about 2.5 litres of beetroot relish.
1.5kg of raw beetroot
1 garlic bulb
2 tablespoons of salt
500 grams of brown sugar
2 bay leaves
750ml of apple cider vinegar
Preheat oven to 160 degrees.
Slice beetroot, apples, onions and garlic into small cubes no bigger than 1cm. If you like a smoother relish, you will need to put the cooked relish through a food processor, so the size won’t matter.
Place all ingredients into an oven safe frypan over a medium heat. Stir regularly until the sugar dissolves. Raise the heat to high and bring to the boil.
Remove from the heat and transfer to the oven and cook for 1/12 hours, stirring it every now and then.
Remove from oven and allow to cool completely.
Remove bay leaves.
If you like a smoother beetroot relish, place in a food processor and pulse until you like the consistency. We put it through our kitchen aid food strainer, which makes easy work of this.
Spoon your beetroot relish into jars. Will keep for a month in the fridge.
Here is how we grow our beetroot.