Easy Beetroot Relish Recipe

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This easy beetroot relish is a delicious and versatile condiment that you can enjoy straight from the jar or serve with a cheese platter, or in sandwiches.

Prep Time10

Cook Time20

Additional Time1

Total Time1 20

Course: Savory Dishes, Dips and Sauces

Cuisine: International

Keyword: Apple and Beetroot Chutney, Beetroot Relish, Pickled Beetroot, Red Beet Relish

Servings: people

Calories: 126kcal

Author: Vladka Merva

Equipment

Ingredients

3 pcs fresh beets 300 g, 1 ½ cup, raw medium size
3 small apples
1 inch fresh ginger
1 onion red
½ cup water
1 teaspoon mustard seeds

for the vinegraitte

2 tbsp honey or white or brown sugar
½ cup apple cider vinegar
½ cup water
salt and pepper to taste

Instructions

Start by slicing off the tops and peeling the beets using this peeler. I used a food processor to grate the beets and apples, but you can also use a hand or box grater. Finely chop the ginger and red onion.
3 pcs fresh beets, 3 small apples, 1 inch fresh ginger, 1 onion
Place the grated beetroot, apples, ginger, onion, and mustard seeds in a medium saucepan with 1/2 cup of water. Bring to a boil, then reduce heat and simmer for 10-20 minutes, or until the beets are tender. Unlike chutney, relish ingredients should maintain their texture and bite, so avoid overcooking them. Once done, remove any excess water and set it aside.
1 teaspoon mustard seeds, 1/2 cup water
In 1/2 cup of warm water, mix the apple cider vinegar and honey. Pour the vinaigrette over the cooked beet mixture.
1/2 cup water, 2 tbsp honey, 1/2 cup apple cider vinegar, salt and pepper
Stir well to coat all the ingredients with the vinaigrette. Let the relish sit for at least 30 minutes to allow the flavors to meld together.

Notes

Pour the relish into the jars with airtight lids and store in the fridge for up to a month. I like to use these jars that I sterilize by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. If you want to store it longer, consider canning the relish in sterilized jars. This will extend its shelf life for several months when kept in a cool, dark place.

Nutrition