edenhana

Beetroot Relish

A classic NZ beetroot relish, simmered with onion and vinegar until syrupy - the standard fix for a beetroot glut and a genuine win-over for people who claim not to like beetroot.

Serves: Makes about 4 jarsTime: 60 min

Made with Beetroot

Ingredients

  • 1kg beetroot, peeled and grated or finely diced
  • 2 onions, finely chopped
  • 1 cup brown sugar
  • 1 cup balsamic or red wine vinegar
  • 1/2 cup cider vinegar
  • 1 tsp salt
  • 1/2 tsp ground allspice or cloves
  • Freshly ground black pepper

Method

  1. 1.Put the beetroot, onion, sugar, vinegars, salt and spice into a large, heavy-based pot.
  2. 2.Bring to the boil, then reduce to a steady simmer, uncovered.
  3. 3.Cook for 40-50 minutes, stirring occasionally, until the relish has reduced right down and turned glossy and syrupy rather than watery.
  4. 4.Season with pepper, then ladle hot into sterilised jars and seal immediately.
Even people who say they don't like beetroot generally come round to this on a cheese board or alongside cold meat. Let it sit for at least a week before opening a jar; it mellows and improves.