Beetroot relish

I’m in love with the earthy, rich flavour of beetroot, and nothing beats (see what I did there…) a tasty relish to go with crackers, cheese, veggie sticks, dukkah and sourdough bread for a rustic nibbles platter. This recipe is one inspired by a few other recipes online for relishes, but iv’e adapted it to be my own. Its also beautiful spread on a piece of crusty wholegrain toast in the morning with a nice cup of tea. 

Beetroot relish
Serves 20
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
34 calories
6 g
0 g
1 g
0 g
0 g
41 g
21 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
41g
Servings
20
Amount Per Serving
Calories 34
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
2%
Sugars 5g
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium beetroot
  2. 1 1/2 tbsp olive oil
  3. 1 tsp mustard seeds
  4. 1 onion, chopped
  5. 1/3 cup brown/raw sugar
  6. 1/4 cup white wine vinegar
  7. 1 tbsp balsalmic vinegar
  8. 2 tbsp red wine
  9. 3/4 cup water
  10. 1/4 tsp cinnamon
  11. pinch of salt
Instructions
  1. Heat oven to 180 degrees Celcius, wash and halve beetroot, and place on a lined baking tray and drizzle with 1 tbsp olive oil. Roast for about 1 hour or until soft. Cool completely before moving on to step 2.
  2. Place beetroot in a food processor and mix until relatively small pieces (imagine the beetroot being grated). Leave aside.
  3. In a small sauce saucepan heat 1/2 tbsp olive oil on medium heat. Add mustard seeds and heat until you hear popping. Add onion and saute until translucent.
  4. Add sugar, white wine vinegar, balsalmic vinegar, red wine vinegar, beetroot, water, cinnamon and salt to the saucepan. Bring to boil, then reduce to simmer.
  5. Simmer relish for 20-30 minutes, or until the majority of the liquid has reduced. Stir regularly to prevent burning.
  6. Will store covered in the fridge for up to 1 month.
beta
calories
34
fat
1g
protein
0g
carbs
6g
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Nutrilly https://nutrillynutrition.com/

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