Roast Beetroot Relish
I went to the markets and bought a big bunch of beetroots. They had leaves and all! I excitedly looked up beetroot recipes, and found one for relish. I adapted it to become a little less sugary and to have a spiced flavour. Also, I decided to pre-roast the beets to give the flavour more depth.
Our neighbour always gives us vegetable cuttings for our bunnies, and thank her I gave her a jar of this relish. She was so excited, she rushed inside and ate in on a turkey sandwich straight away. She loved it! I hope you do too.
1 tablespoon oil
2 teaspoons of rosemary
1 onion, chopped
1 tablespoon oil
3/4 cup-1 cup of brown sugar
3/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons apple cider vinegar (or kombucha tea)
2 teaspoons salt
- Optional to flavour: lemon juice, rosemary
Step 1: To roast beetroot, wash the beetroot and place on a roasting tray. Drizzle with oil and roll them in the oil to coat and then bake at about 200*C for 1 hour to 1.5 hours (depending on the size of the beetroot).
I sometimes leave them in the oven overnight to cool and then peel the skin off the next morning. (Handy hint: wearing gloves will stop fingers staining bright pink).
Step 2: Chop the peeled beetroot into quarters and process in a food processor until you get a rough, grated texture.
Step 3: Heat a saucepan on medium heat and add the oil and chopped onion and fry the onion with the rosemary until bubbling and starting to caramelize.
Step 4: Add the sugar, water, nutmeg, cinnamon, vinegar/kombucha, salt and beetroot and stir to combine.
Step 5: Simmer with the lid off to drain any excess liquid if you want a less syrupy relish, or if you like it a little runnier- keep it in.
Optional: blend the beetroot relish for a smoother consistency. I just used my stick blender.
While the beetroot relish is cooking, prepare your preserving jars.
Step 6: Preheat oven to 180*C and place jars and heatproof lid in the oven for 10 minutes, laying them down on a tray will make for quick and easy removal.
Step 7: Carefully remove and ladle the relish into the jars while still hot.
Step 8: Carefully using oven mitts or thick tea towels, place the lid on very tightly and turn the jars upside down for 10 minutes.
Step 9: Then turn right side up and press down on the “bubble” on the lid and the seal should depress.