Beetroot relish

beetrootI have made this at Christmas time for the last couple of years, and it always goes down a treat. It’s lovely with cheese, meat, fish and many other things…being a little bit sweet and sharp.

It’s a very simple recipe, taken from BBC food. It requires no chopping but your hands will get a bit messy peeling the beetroot.

The amounts here make 2 small jars, but it will last a while and it’s a good little gift so double up if you like. Especially if you don’t want half an onion kicking around in your fridge…


300g beetroot peeled

½ onion roughly chopped (I used a red one)

½ tsp yellow mustard seeds

125ml balsamic vinegar

125ml white wine vinegar

225g sugar

1 clove

salt and pepper

olive oil


beetrootPop the beetroot and onion in a food processor and blitz until chopped up nice and small.

beetroot relishHeat a little olive oil in a large frying pan and toast the mustard seeds until they start popping (watch your eyes!)

beetroot relishAdd the rest of the ingredients to the frying pan (make sure it’s a big one before you start popping your mustard seeds) with 125ml of water.

beetroot relishCover the pan and bring to the boil, then simmer for around an hour. Make sure the beetroot is soft and the relish has reduced down.

Fish out the clove before spooning into sterilised jars and sealing.

Sterilise your jars by popping them into a hot oven before use.

Definitely one of my favourite beetroot recipes but also check out the mackerel, sweet potato and beetroot salad and beetroot dip on the blog…

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