Caramelised onion and beetroot relish

We pulled out the last of our beetroot patch a while ago and apart from gloriously roasting them or making my divine chocolate beetroot cake; I’ve decided to make a relish with the remaining small bulbed beetroot and to pickle the rest; ensuring that my family can enjoy our beetroot until the next spring harvest. This relish is super yummy and certainly won’t last long in our house! We’ve been having it with grilled and roasted meats and in our sandwiches.

Freshly picked beetroot

This relish recipe comes from the Australian Women’s Weekly magazine.

Ingredients

  • 2 tblsp olive oil
  • 4 brown onions (800g), sliced thinly
  • 1 1/2 cups (330g) firmly packed light brown sugar
  • 1 1/2 cups (375ml) cider vinegar
  • 3 fresh beetroot (600g), peeled and grated
  • 1 tsp coarse cooking salt (kosher salt)
  • 1/2 tsp cracked black pepper

Before you start making the relish or pickling; you need to sterilise your preserving jars (use recycled jam jars if you have them). Clean the jars and their lids in hot soapy water, rinse them thoroughly and let them dry for a bit.

Preheat your oven to 150 C. Place your jars on a clean baking tray and sterilise them in the oven for at least 30 minutes. You can do this while you’re making the relish. Keep them in the warm oven until you’re ready to use them.

To prepare your beetroot without making your kitchen look like a bloodied crime scene; I like to peel my beetroot in a sink full of water. Cut them into cubes and then grate them. I used a food processor to grate my beetroot, but if you have to grate it by hand, maybe wear some gloves, as the beetroot will stain your hands for a few days.

Peeled beetroot

In a large saucepan, sauté the sliced onion in the olive oil until they are nicely caramelised. Add in the rest of the ingredients and gently stir until the sugar has dissolved. Bring the relish to the boil, then reduce the heat to simmer for around 30 minutes, or until the liquid has almost disappeared and your relish is nice and thick.

Spoon the hot relish into the sterilised jars and twist on the lids tightly. Remember not to touch the inside of your jars or the lids as this will un sterilise them. Leave them to cool before storing them. I managed to fill five 375 ml jars.

Pickled Beetroot

With the remaining larger bulbs, I decided to pickle them. Our family likes having beetroot with our homemade hamburgers, or in my beetroot, feta and chickpea salad or my beetroot, feta and basil pesto tart. This recipe comes from taste.com.au.

Ingredients

  • 2 large (500g) beetroot, peeled and sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup caster sugar
  • 1/2 tsp whole black peppercorns
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf, fresh or dried
  • 1/2 tsp salt
As per the above relish recipe, sterilise a few preserving jars and peel your beetroot. Slice your beetroot into thick slices. I used the food processor again to do this. Cook the beetroot in a saucepan covered with water. It should only take 10 to 15 minutes of boiling until the beetroot slices are cooked through.
Start preparing the vinegar liquid to pickle the beetroot in. In another saucepan, bring to boil the rest of the ingredients.
Making the pickling vinegar
Pile your cooked beetroot slices into your sterilised jars and cover the slices completely with the vinegar liquid. Twist on the lids tightly and let them cool completely before storing them.
Both the relish and pickled beetroot should last for twelve months in a cool dark pantry. It is best to leave the pickled beetroot for a week before eating, but the relish can be eaten as soon as it is cool. Refrigerate any opened jars.
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Enjoy!

5 Comments Add yours

  1. Fabio says:

    Dear Amy,
    Another work of art! Beautiful, well presented, and certainly delicious.
    Thanks so much!

    Liked by 1 person

    1. aseparovic says:

      Thank you Fabio! Have a lovely day

      Liked by 1 person

  2. Di says:

    Good recipe Amike
    I will try it
    Just in case you want more beetroot-
    I have found you can grow beetroot all year round in our fair city !
    XXX Granma Di

    Liked by 1 person

    1. aseparovic says:

      Thanks Di…I’ll have to plant some more beetroot then! xxxx

      Like

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