Saturday, July 8, 2017

Beetroot Relish


700g beetroot
1 red onion, finely chopped 
1 cup Jam Sugar
1½ cups white vinegar
3Tbs balsamic vinegar
pinch of salt
½ tsp ground black pepper

Clean the beetroot and cut off all of the stalk/leaves. Place into a pot of boiling water and boil for 20mins (until soft and the beets can be pierced with a sharp knife). Remove from the water and cool. Wearing gloves remove the skin from each beet by gently rubbing. Grate the beetroot into a bowl (it should be very soft and easy to grate). Add the beetroot and all of the ingredients into a wide-based pot and stir over low heat until the sugar dissolves. Let mixture simmer for approximately 30mins until the liquid has evaporated and it has a jam-like consistency (test by spreading jam on a plate from the freezer- If it wrinkles and feels gel-like, it’s ready). Put into sterilised jars.

Notes: Store the relish in a cool dry location. 
Once opened it should be stored in the fridge. 
Use within 3 - 4 months. 
Enjoy on salad sandwiches, with cold meats, cheese and eggs.

Makes approx 3 Promite jars