Spiced Beetroot Relish Recipes

SPICY BEETROOT RELISH

Steps:

• Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
• Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
• Taste for seasoning while it is still warm and adjust if necessary.

SPICED BEETROOT RELISH

Steps:

• Put the vinegar and sugar into a medium pan and bring to the boil, stirring until the sugar is dissolved.
• Toast the nigella, cumin and cardamom seeds in a dry pan for 1-2 minutes until fragrant. Add to the vinegar along with the rest of the ingredients and bubble briskly for 40 minutes, stirring often, until thick. Leave to cool and thicken, then pour into sterilised jars (see Make Ahead).

SPICED BEETROOT RELISH {NATURALLY SWEETENED}

Steps:

• Place all ingredients in a saucepan. Simmer for about 15 - 20 minutes while occasionally stirring. You may mash the pears as they cook.
• After a while, beetroot will become somewhat gel-like.
• Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
• Allow to cool before placing in the refrigerator.
• This beetroot relish will keep for a couple of weeks in the fridge.
• It's delicious served as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages...

BEET RELISH

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.

BEETROOT RELISH

Steps:

• In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
• Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

SPICED SWEET & SOUR PICKLED BEETROOT

Steps:

• Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
• Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
• Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
• Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.