Recipe for Beetroot Relish
We have received many requests for a recipe for Beetroot Relish. Here is Wendy’s preferred Beetroot Relish recipe. Keep in mind that it does not reach full flavour until about 4 weeks after making.If you want the relish for a special occasion, you will need to plan ahead or order online.
- 1 bunch of beetroot (650g)
- 1 brown onion
- 1 granny smith apple
- 1 cup brown sugar
- 1 cup white wine vinegar
Extra Tips for the perfect beetroot relish:
Lightly pack the cup of brown sugar. To reduce eye irritation and onion tears try wearing glasses, suck on a piece of bread, or chill the onions before slicing.
Wendy always uses really good quality knives. This recipe requires a lot of cutting up of ingredients so using a good quality knife is essential. 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!)
While the beetroot is cooking, finely chop the onion, peel, core and finely chop the apple.
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).
Carefully spoon into hot sterilised jars and seal.
Flavour development of Beetroot relish
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