Beetroot Relish

This refreshing relish is great to have sitting in the fridge as it makes an excellent accompaniment to fish or potato cakes, chicken, or as a platter chutney for spreading on crackers or with cheese.

500gm whole beetroot Top and tail and place in a roasting dish. Cover with tin foil and bake at 200C till tender – approx 1 – 1 1/2 hours

Cool, peel with a small knife and chop into cubes.

Into a saucepan, put…

  • 3/4 cup brown sugar
  • 1 clove garlic – finely chopped
  • 2 tsp toasted coriander seeds
  • 1 orange, zested and juice
  • 1/2 cup white vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • cooked beetroot

Simmer above for 30 minutes.

Thicken with 1/4 cup of water mixed with 1 tablespoon of arrowroot

Simmer for 2 minutes

Can be kept in the fridge for several weeks or preserved in hot jars