Recipe for Beetroot Relish
- 1 bunch of beetroot (650g)
- 1 brown onion
- 1 granny smith apple
- 1 cup brown sugar
- 1 cup white wine vinegar
Lightly pack the cup of brown sugar
Wendy uses really good quality knives. The one pictured came from a Company in Finland
Trim beetroot stems. Wash the beetroot. Place beetroot in a large saucepan, cover with cold water and place over medium-high heat. Cook for 20 minutes or until just tender. Drain and rinse under cold water.
Peel the beetroot and coarsely grate (Tip: wearing rubber gloves will stop your fingers turning purple!)
Combine the onion, apple, sugar and vinegar in a medium saucepan.
Bring to the boil over high heat, stirring to dissolve the sugar. Reduce heat to medium-low. Simmer for 10 minutes or until apple is tender.
Add beetroot to apple mixture. Simmer for 45 minutes or until the mixture is syrupy (like treacle).
For full flavoured beetroot relish allow 4 weeks before use.
No time to make your own Beetroot relish? Consider ordering from Wendy’s Online Shop
Not sure how to prepare jars……more here