{Recipe / Garden Diary} Beetroot Relish

7:00 am


There is only so much beetroot one can slowly juice their way through! However, on a side note, roast beetroot - delish! Again though, there is only so many nights you can eat that in a row before it starts to lose its appeal. There was only one thing for it. Relish.

500g Beetroot, Grated
500g Apple, Grated
1 Red Onion, Diced
3 Garlic Cloves, Diced
1 Cup Brown Sugar
1 Cup Apple Cider Vinegar
1 Tspn Ginger
1 Tspn Cinnamon
Pinch Salt
Olive Oil


  • In saucepan over a medium heat, soften your onions and garlic in your olive oil with a pinch of salt
  • Once soft, stir in the spices and sugar and allow to fry and caramelise, becoming aromatic 
  • Lastly, add all other ingredients, the beetroot, grated apple and cider
  • The cider is our liquid that will slowly evaporate and reduce away
  • Mix everything through well and simmer over a low heat for around one hour, occasionally stirring until the mixture becomes a sweet and sticky texture
  • At this point, remove from the heat and allow to cool
  • Spoon into clean, sterilised jars and keep in the fridge
This relish is delicious on crackers or makes a delicious topping to meat steaks or chops

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