Prep 15 mins
Cook 1 hr
This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream. It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese. If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size. Adapted from a recipe by Sophie Grigson.
- 4 ounces thinly sliced onions (110g)
- 5 ounces peeled and grated raw beets (150g)
- 2 dried red chilies
- 1⁄2 ounce butter (15g)
- 1 tablespoon extra virgin olive oil
- 4 teaspoons superfine sugar (a little more if beets are large)
- 2 tablespoons sherry wine vinegar
- salt and pepper
- Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
- Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
- Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
- Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
- Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
- Remove and discard chilies, taste, and adjust seasonings if desired.
- Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.
This stuff is yummy. Left out the chillies 'cos they tend to cause meltdown, but otherwise made as instructions read. It's great on anything...chicken, pork, ham, salmon, or just on a slice of fresh bread..any excuse to eat it. Thankyou for sharing.