Easy Peasy Beetroot Relish

Roast Beetroot Relish

Beetroot relish, goats feta and basil
Beetroot relish, goats feta and basil

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).

Roasted beetroot
Roasted beetroot

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.

Steamy beetroot photo
Steamy beetroot relish photo

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.


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