Beetroot Relish Recipe
February 10, 2012
Beetroot Relish Recipe
Home grown, home made
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.
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Sauce; Preserve
Serves: 600 ml
Ingredients
- 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
Instructions
- Put a pot of water on to boil
- Clean the beetroot and cut off all of the stalk/leaves
- Place into the boiling water and boil for approximately 20 minutes (until soft and the beets can be pierced with a sharp knife)
- Remove from the water and cool.
- Wearing gloves remove the skin from each beet by gently rubbing and pushing it off
- Grate the beetroot into a bowl- it should be very soft and easy to grate
- Using a wide based pot add the beetroot and all of the ingredients and over low heat stir until the sugar dissolves
- 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
- Pot into sterilised jars.
Notes
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.
Once opened it should be stored in the fridge.
Use within 3 - 4 months.
Enjoy on salad sandwiches, with cold meats and cheese.
*this post was reformatted on 15/05/2014
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I have some beetroot, maybe I will make this on the weekend 🙂 Did you find they were gritty?
Hi there, no not gritty at all, very soft and smooth because I cooked them first.
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…
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 .
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.
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!
I have tons of beets in the garden and love this recipe. Could this be canned and processed where there would be no need to refrigerate until opened?
I can’t see why not Maria. I hope you enjoy it.