Spiced Beetroot Relish
Found some old wrinkly beetroot in the bottom of your fridge? Why not try this recipe! This recipe prefers older, more dehydrated beetroot; it means less simmering needed at the end!
- 500g beetroot, roasted* instructions below
- 1 tablespoon oil
- 1 teaspoon yellow mustard seeds
- 1 onion, chopped
- 1 tablespoon oil
- 3/4 cup-1 cup white or brown sugar
- 3/4 cup water
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons apple cider vinegar
- 2 teaspoons salt
- To start: you can either roast your beetroot first or cook it raw. Raw will take longer on the stovetop.
- Roast beetroot: wash and place in a cast iron pot or an ovenproof dish with lid (or foil). Drizzle with oil and bake for 1 to 1.5 hours (depending on the size of the beetroot). Allow to cool and scrape to peel once cooled. Roughly chop and process in a food processor until you get a rough, grated texture. If you're not roasting your beetroot, then just grate it raw and continue from step 3!
- Heat a saucepan on medium heat and add the mustard seeds (without oil in the pan). They will start to pop. Add the oil and chopped onion and fry until translucent. Add the sugar, water, allspice, cinnamon, vinegar, salt and beetroot and stir to combine. If beetroot is already roasted, this will cook in about 15-20 minutes. If you're cooking with raw grated beetroot, it may need maybe 30-40 minutes.
- Simmer with the lid off to allow evaporation.
- Prep your jars: preheat oven to 150oC. Place washed jars and heatproof lid in the oven for 10 minutes. Carefully remove and ladle the relish into the jars while still hot. Carefully using oven mitts or tea towels, place the lid on very tightly and turn the jars upside down for 10 mins.
- Turn the right way up when cool. The "bubble" on the lid should stay down when pressed!