Beetroot relish

This simple beetroot relish is a great way to elevate any dish.

4 cups (1L)

10m

Note: + Cooling time

4h 30m

Ingredients

  • 800g (about 3) beetroot, peeled, finely chopped
  • 1 red onion, finely chopped
  • 1 cup (220g) white sugar
  • 1/2 cup (125ml) red wine vinegar
  • 1 tbs mustard powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice

Method

STEP 1

Combine beetroot, onion, sugar, vinegar, mustard powder, cinnamon, allspice and 1/2 cup (125ml) water in a slow cooker. Cover and cook for 2 1/2 hours on high.

STEP 2

Uncover and cook for a further 2 hours on high or until the beetroot is tender and the mixture thickens slightly. Season.

STEP 3

Divide the relish among airtight jars. Seal and set aside to cool completely. Store in the fridge for up to 2 weeks.

Swap me for a twist, omit the beetroot and use 800g carrots, peeled, finely chopped.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.