- 400g peeled and grated fresh beetroot
- 2 tablesp. olive oil
- 1 large red onion, chopped
- 3 cloves garlic, crushed
- 1 medium cooking apple, peeled and grated
- 300mls red wine
- 100ml balsamic vinegar
- 100g sugar
- A little salt
Beetroot Relish
Ingredients
Main
- 400g peeled and grated fresh beetroot
- 2 tablesp. olive oil
- 1 large red onion, chopped
- 3 cloves garlic, crushed
- 1 medium cooking apple, peeled and grated
- 300mls red wine
- 100ml balsamic vinegar
- 100g sugar
- A little salt
Method
Copy TextHeat a tablespoon of oil in a saucepan over a medium heat. Add in the onion and garlic and sauté gently for about 5 minutes until softened. Remove from the pan.
Heat a little more oil and then sauté the beetroot for 10 minutes, stirring occasionally.
Add back in the onion and garlic mixture along with the remaining ingredients.
Simmer gently for 35-40 minutes until it thickens to a jam-like consistency.
Allow to cool then store in a fridge. It will keep for 3-4 weeks.
The Quality Mark & You
Learn moreMethod
Copy TextHeat a tablespoon of oil in a saucepan over a medium heat. Add in the onion and garlic and sauté gently for about 5 minutes until softened. Remove from the pan.
Heat a little more oil and then sauté the beetroot for 10 minutes, stirring occasionally.
Add back in the onion and garlic mixture along with the remaining ingredients.
Simmer gently for 35-40 minutes until it thickens to a jam-like consistency.
Allow to cool then store in a fridge. It will keep for 3-4 weeks.
Serving Suggestions
Beetroot Relish is the perfect topping on a Beef Burger.
Review
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