Roast beetroot relish is the perfect addition to your summer salads, burger creations or just about anything! It’s an awesome way to use up an abundance of beets growing in the garden or from your local markets! Enjoy xo
What you will need
4-5 medium raw beetroots washed and quartered
2 tablespoon of olive or coconut oil ( 1 for roasting the beetroot 1 for making the relish afterwards)
1 diced onion
1/2 cup of coconut sugar
1/4 cup of balsamic vinegar ( look for a good quality balsamic with 6% or higher acidity ) you can slso use apple cider vinegar if you prefer.
1 cup of water
1 teaspoon of yellow mustard seeds
11/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of all spice
2 teaspoons of good quality salt (I used Himalayan)
a good pinch of black pepper
What to do
In a moderate oven roast up your beetroot until its soft in some oil (bout half an hour). Note: you can skip this step all together but it will take you longer on the stove top.
Once soft cool and peel the skins, then process in a food processor until a grated texture (or of courseyou can grate it).
On your stove top pan, heat yellow mustard on a dry pan. Once the yellow seeds start to pop turn the pan down and add oil, fry onion, then add all other ingredients simmering and stirring frequently. ( dont forget to taste)
In the meantime you can sterilise your jars (Upside down with lids in an oven at 120 degrees for about 20 minutes) and preserve mixture or simply keep in a container for a few days in the fridge. Brilliant way to use up all those beets from the garden!