BEST BEETROOT RELISH

I can’t imagine a roast chicken dinner without beetroot on the side. This is my best beetroot relish and it goes well with so many dishes.

Best Beetroot Relish

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!

Add some spice!

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.

See recipe below

Hope you enjoy this beetroot relish.

Karon x

Print Recipe

Best Beetroot Relish

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Relish

Author: Karon Grieve

Ingredients

• 1 kilo/2 1/4 lb beetroot
• 2 oranges
• 500 ml/2 cups apple cider vinegar
• 180 g/1 cup brown sugar
• 180 g/1 cup granulated sugar
• 1 onion finely chopped
• 2 cloves garlic crushed
• 1 tablespoon salt
• 4 cloves
• 1 bay leaf
• 1 cinnamon stick
• 2 cm/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.

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