Best Beetroot Relish recipe

I love beetroot, in fact you could say I relish beetroot. So it that case it seems like the only thing to do is make some super easy Beetroot Relish so I can eat my beetroot with almost anything!

I put some spices in here as I find they really liven up the beetroot relish and make it the perfect accompaniment to a chicken salad, pork chops or on it’s own as a dip with crackers.

Karon x

Best Beetroot Relish

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Karon Grieve

Recipe type: Relish

Ingredients

1 kilo/2¼ lb beetroot
2 oranges
500ml/2 cups apple cider vinegar
180g/1 cup brown sugar
180g/1 cup granulated sugar
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon salt
4 cloves
1 bay leaf
1 cinnamon stick
2cm/1" fresh ginger peeled and finely chopped
2 tiny chillies chopped
Boil the beetroots and skin and chop them into small cubes about 1cm/1/4" in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all of the ingredients (apart from the beetroot and orange zest, juice and flesh) into a pan and bring to the boil. Lower the heat a little and simmer for 15 minutes.
Add the chopped beetroot and all orange to the pan and simmer for a further 10 minutes.
Spoon into sterilised jar and seal.
Once opened it will keep for up to 3 weeks in the fridge.

Instructions

Boil the beetroots and skin and chop them into small cubes about 1cm/1/4" in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all of the ingredients (apart from the beetroot and orange zest, juice and flesh) into a pan and bring to the boil. Lower the heat a little and simmer for 15 minutes.
Add the chopped beetroot and all orange to the pan and simmer for a further 10 minutes.
Spoon into sterilised jar and pop on the lids.
Once opened it will keep for up to 3 weeks in the fridge.