Beetroot Relish Recipe

This vibrant pink relish will wow your taste buds!

This is my friend Jane’s recipe. She is one of my favourite humans in the world. We’ve been friends since we met on our first day in our hall of residence when we attended teachers college (over twenty years ago). We went on to graduate as teachers, were bridesmaids at each others weddings, and I’m also very proud to be her youngest child’s Godmother.

I think the first time I made this relish was actually in Jane’s little cottage in the Clarence Valley.

You will need;

Beetroot
Onions
Sugar
Cardamom
Black Pepper
Salt
Vinegar
Cornflour
Sterilised jars for storage

Can I half this recipe?
You sure can! This recipe can be halved or even doubled.

Can I make this recipe gluten free?
Absolutely! Replace the 2 Tbsp of cornflour with half a cup of arrowroot.

Will the beetroot stain my hands ?
It will, but only for a short time. If this bothers you then you can wear gloves.

I don’t have a food processor?
That’s okay. Use a vegetable grater instead to prepare the beetroot and onions.

I use the Kenwood Multipro Go in my kitchen. I love how you can chop and grate straight into a bowl or pot, and it’s very easy to clean! I simply just rinse under the tap.

What should I eat it with?
I like to eat it alongside sold meats and salad, on a platter with cheese and crackers, or even in a sandwich with your favourite fillings.

How do I ensure my jars are sterilised?
I’ve found the most efficient way to sterilise jars is to use the following steps;

  1. Preheat the oven to 160 degrees celsius.
  2. Wash in hot soapy water using a bottle brush.
  3. Rinse in hot water and place in to the oven upside down on the wire racks.
  4. Use an oven mitt to remove the hot jars after 10-15 minutes and place on a clean tea towel (to avoid any breakages).

Other Beetroot recipes you may love.

Beetroot, spiced almond, date and feta salad by Nadia Lim

Roasted Beet and Rocket Salad by Annabel Langbein

Other relish recipes you could try.

Emily’s Zucchini Relish by Philippa Cameron

Beetroot Relish

This vibrant pink relish will wow your taste buds!

  • 1 kg beetroot
  • 500 grams onions
  • 2 cups sugar
  • 1 tsp cardamom
  • 5 cracks black pepper ((5 cracks of the pepper mill))
  • 1 tsp salt
  • 500 ml malt vinegar
  • 2 Tbsp cornflour ((use ½ arrowroot for a GF option))
  1. Roughly clean, and top and tail the beetroot (cut the roots and stalk from the beetroot).

  2. Place in a large pot and boil until the skin comes away. To test this use a pair of tongs to remove the veggie from the pot and press down with your thumb and move in a downward motion. The skin will just come away.

  3. Carefully drain the boiling water and run until cold water. Remove all the beetroot skins. This process does stain your hands so you could wear gloves.

  4. Use a food processor or a grater to grate the beetroot and onions, and place in to a large pot or jam pan.

  5. Add the sugar, cardamom, pepper, salt and vinegar and simmer for 20 minutes.

  6. Make a slurry of cornflour and vinegar (an additional 2 Tbsp of vinegar) and add to the relish. Simmer for an additional 5 minutes until the mixture thickens.

  7. Steralise your jars and add the hot mixture in to the hot jars. Place on the lids (or cellophane covers) and allow to cool.