Beetroot is one of those vegetables, you either love it or you hate it. I suppose some people don't like the earthy flavour of beetroot, but I don't mind it. When paired with complimentary ingredients like goats cheese and a drizzle of balsamic glaze, beetroot can be really tasty.
This beetroot relish is packed with ingredients that lift the beetroot and add so much flavour! The earthiness of the beetroot is lessened but the acid and sweetness and spices really shine through and create a lovely relish. We use this relish with eggs, avocado on toast, as a side to a quiche or even on a mezze platter.
If you're not a fan of beetroot, I encourage you to give this recipe a try, it might just change your mind about these lovely beets.
Beetroot is available all year round, but the peak season is autumn and winter.
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Ingredients
- beetroot - the main character in this dish, I love the colour of beetroot, but it stains! So please where gloves when handling beetroot, and don't wear white clothes
- brown onion - the onion adds a savoury note, but takes on all the beetroot colour, so you won't even know its there
- mustard seeds - toasting the mustard seeds releases more flavour and their natural oils, a must for pickling and relishes
- balsamic vinegar - a good relish is made with some acid, and I found the balsamic vinegar to be the best suited to beetroot
See recipe card for quantities.
Instructions
- Step 1: Peel and grate the beetroot and onion
- Step 2: In a dry pan, gently toast the mustard seeds
- Step 3: Add all remaining ingredients and bring to a gently boil on the stove
- Step 4: Cook for and hour, until the liquid has reduced
Hint: where gloves and a dark apron when handling beetroot, the colour of beetroot is gorgeous but the stains are not!
Substitutions and Variations
I've tried a few substitutions and have made a couple of changes whilst testing the recipe, here are my favourite changes that still add loads of flavour.
- Shallots - instead of brown onion are great, I would use 2 shallots, as they're a bit small
- Spicy - add extra cayenne pepper or chilli flakes if you want a spicier version of this relish
- Thyme - for a little herby note, add a couple of sprigs of thyme whilst the relish is cooking, remove the thyme sprigs before canning.
Equipment
This website is the best for all the equipment you'll need when canning and preserving food at home. There are great options at all price points and lots of helpful books to buy directly from the site, so you start with some guidance.
Storage
I recommend water bathing your jars for this relish, especially when making a big batch. They'll keep about 1 month in a cool dark pantry. Once opened, store in the fridge and consume within 2-3 days.
If making a small batch and not canning, this relish lasts in an jar in the fridge for up to 3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with beetroot relish:
Ingredients
Method
- In a medium dry pan, heat the mustard seeds until they start to pop. This helps release flavour and the natural oils.
- Add the olive oil and onion. Cook the onion until it is translucent.
- Add the beetroot and cook on medium to low heat for a couple of minutes, then add remaining ingredients.
- Stir to combine, then reduce the heat and allow to simmer on low for about 30-40 minutes with the lid off. The liquid needs to reduce.
- Stir and check moisture. If the liquid hasn't reduced enough, keep the pot on medium to low heat for another 20-30 minutes or so.
- To sterilise your glass jars, preheat the oven to 110℃. Place the jars on a baking tray and heat for about 15 minutes.
- Once the relish has reached a soft and reduced consistency, remove the pot from the heat and gently spoon the relish into the sterilised jars.
- To can, place the lids and rings on the jar, following the manufacturer's instructions. Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours.
Let me know if you have tried this recipe