Beetroot Relish

Submitted by Tisme

"This is just the thing to make an ordinary everyday sandwich or wrap into a gourmet lunch! It is so nice served with a fresh crusty bread and cheese. Wear gloves and protect benches when grating the beetroot as cut beetroot stains everything!"

 

• Ready In: 55mins
• Ingredients: 7
• Yields: 4 cups

ingredients

• 1 kg beetroots, peeled and grated
• 1 red onion, finely chopped
• 236.59 ml balsamic vinegar
• 236.59 ml red wine
• 473.18 ml brown sugar
• 14.79 ml cracked black pepper
• 2.46 ml table salt

directions

1. Place all ingredients into a large saucepan on medium heat and stir well until the sugar is disolved.
2. Bring to boil and cook for 30 minutes or until the relish mixture is reduced and syrupy.
3. Being careful, spoon the hot beetroot relish into sterilised jars and seal.

Reviews

[barbdownunder]

I have used this recipe for years. It has wonderful flavour and crunch that has lasted for at least two years in the jars. A great keeping relish. Sometimes I it doesn't really go syrupy but it keeps much the same. Sometimes I add water because it goes a bit dry rather than syrupy and is still ok! I have used quite large overgrown beetroot.