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
- 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).
- Grind cloves, sea salt and peppercorns until they form a fine consistency.
- Heat olive oil in large pot, then fry mustard seeds until they start popping.
- Add all ingredients to the pot and bring to the boil.
- Reduce heat and allow to simmer for 2 to 3 hours until the beetroot is soft and the liquid has reduced and thickened.
- Remove orange peel and pour into sterilised jars.
- Enjoy your beetroot relish!
This relish tastes especially good alongside beef. Check out our beef and beetroot burger.
For other condiments ideas click here.
