Name: Beetroot Relish
Prep time: 10 min
Cook time: 1 h
Yield: 4 Large Jam Jars
Cuisine: Sandwiches

Prep time10 minutes

Cook time1 hour

This Beetroot Relish isn't just a pretty face. I have jam packed this recipe full of gorgeous full flavoured Spices and Herbs. The Sumac, Cumin and Rosemary perfectly enhance all the flavour from the Beetroot, Onion and Red Chilli. I love to package mine up in these vintage looking jam jars. I keep some for myself and love gifting this to family and friends. This Relish is the most awesome shade of dark pink red and for that alone, i just love it so much. I use this often on Burgers, Sandwiches and marbled into Sauces. I hope you find this one relaxing to make and rewarding to eat xx

Ingredients

Beetroot Relish

2 Chopped White Onions
2 bulbs Sliced Garlic
1/2 Cup Red Wine Vinegar
6 Grated Beetroots
2 Cups Water
1 Teaspoon Sea Salt
1 1/2 Teaspoons Black Pepper
1 Tablespoon White Sugar
1 Sliced Red Chilli
1 Teaspoon Sumac
1 Teaspoon Cardamon
1/2 Teaspoon finely chopped fresh Rosemary
1 Teaspoon Cumin

Instructions

Beetroot Relish

1
Prepare the Beets-

Don’t forget to put gloves on to prevent having hot pink hands. Peel and grate the whole Beetroots. (I like to use a food processor with the grater attachment. Makes the job a lot quicker and cleaner!) If you’re using a box Grater, try and grate on the diagonal for longer strands of Beetroot.

Aromatics-

Roughly chop the Onions and finely slice the Garlic. Season with Salt and Pepper (NOTE)

Sautee-

In a heavy based Saucepan add the Onion and Garlic. Sautee on low until translucent.

Acidity-

Add the Red Wine Vinegar and continue cooking on low until completely reduced. keep stirring every few minutes.

Beetroots-

Now add all of the grated Beetroot into Saucepan and stir. Add Water and simmer for 10 minutes with lid on.

Seasoning-

Remove lid and add Chilli, Spices and Herbs. Stir and then place lid on and cook on low for 30 minutes. (Check every 10 minutes to ensure Water hasn’t completely evaporated. If the mix is getting to dry add a tablespoon of water)

Final adjustments-

After 30 minutes the Relish is ready. Taste test and add more Salt and Pepper if you like.

Cool down-

Let cool completely and transfer to air tight container or jars.

Equipment

Box Grater/ Food Processor
Saucepan
Air tight containers/jars

Notes

Aromatics-

If you are using a Food Processor, just be sure to add the slice attachment when chopping Onions. This gives the Onions a different texture to the Beetroot, which works really well in the Relish.

Final Adjustments-

Finished relish should be glossy and moist (PICTURED) You do want it to have some liquid left in it at the end. This ensures relish is still spreadable and stays hydrated when stored.