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Beetroot Relish Recipe

Home grown, home made


Fresh Beetroot

Yesterday I picked 700 grams of rainbow beetroot from My (vegie)Patch. It was the last of the beetroots I planted for Summer.

I set straight to work to make this relish recipe below. 

Beetroot Relish Recipe

Beetroot Relish Recipe
Beetroot Relish. Home made from homegrown produce. A recipe to enjoy with cold meats, salad sandwiches and cheese. Sweet, tangy and smooth.
Recipe type: Sauce; Preserve
Serves: 600 ml
  • 700 grams of beetroot - I grew rainbow beetroot
  • 1 red onion, finely chopped
  • 1 cup of CSR Jam Sugar (or castor sugar)
  • 1 and ½ cups of white vinegar
  • 50 ml of balsamic vinegar
  • pinch of salt
  • ½ teaspoon of freshly ground black pepper
  1. Put a pot of water on to boil
  2. Clean the beetroot and cut off all of the stalk/leaves
  3. Place into the boiling water and boil for approximately 20 minutes (until soft and the beets can be pierced with a sharp knife)
  4. Remove from the water and cool.
  5. Wearing gloves remove the skin from each beet by gently rubbing and pushing it off
  6. Grate the beetroot into a bowl- it should be very soft and easy to grate
  7. Using a wide based pot add the beetroot and all of the ingredients and over low heat stir until the sugar dissolves
  8. Ensure the mixture is simmering and let it cook for approximately 30 minutes until the liquid has evaporated and it has a jam-like consistency
  9. Pot into sterilised jars.
Store the relish in a cool dry location.
Once opened it should be stored in the fridge.
Use within 3 - 4 months.
Enjoy on salad sandwiches, with cold meats and cheese.
**It is important that you ensure you use safe food preparation and storage techniques when preserving. There is much debate about canning techniques and correct procedures in different countries. You need to do your own research and use the method that you are most comfortable with.  At the time of writing this there are no guidelines specifically for Australia.

Beetroot Relish Recipe


*this post was reformatted on 15/05/2014

If you like this recipe you may also like these ones:

Chilli Jam

Indian Style Zucchini Chutney

Tomato Chutney



A Fresh Legacy



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{ 14 comments… add one }
  • Anonymous February 10, 2012, 8:18 pm

    I have some beetroot, maybe I will make this on the weekend 🙂 Did you find they were gritty?

    • Kyrstie February 10, 2012, 9:56 pm

      Hi there, no not gritty at all, very soft and smooth because I cooked them first.

  • Kerry December 31, 2012, 6:30 pm

    Will try this in the new year,hehe tomorrow of course, I’m getting all my beetroot in before the chooks get them as they think they’re the best thing since soaked bread, so have been fast to harvest them, thought i would pickle some because it lasts longer, if i can get them to last several months that would be great…

  • Dale June 8, 2014, 6:27 pm

    When you say use within 3-4 months is that after opening the jar or after making . If after opening the jar, how long can you keep before opening ?
    Cheers .

    • Kyrstie Barcak June 9, 2014, 6:17 pm

      Hi Dale,
      it is a rough guide. I have had my batches last 6-9 months but I like to recommend a conservative shelf life.
      It is total time – use within about 4 months. Once open store in the fridge and use within a couple of months. As with any food kept in storage ensure that if there are any signs of spoilage the jar is discarded without consuming.

  • Sally February 28, 2016, 9:25 pm

    I love this recipe! Made some from our homegrown beetroot this time last year and it’s lasted a whole year (I made quite a bit!)
    Tonight I have made another batch I hope will last me the year again.
    Thanks for such a great recipe!

  • Marie October 16, 2016, 12:55 pm

    I have been using this recipe for 2 years now and it has become a favorite with fanily and friends

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