Beetroot Relish

I have two beetroot relish recipes that I like - One is spiced with cumin and ginger and not terribly sweet and the other has the wonderful flavour of balsamic vinegar.  They both store well if jarred warm into warm, sterilised jars and lidded with new lids, ensuring that when cool, the button on the lid has gone down. Beetroot relish is wonderful on sandwiches, with a spiced leaf and some feta or with turkey, aged cheddar, or a simple hamburger.  It also makes a lovely gift.

Recipe 1

I found this on the Trotski and Ash blog.  I like the flavour the brown sugar adds and that it is not too sweet.  They have a preserves tag with a few other recipes as well.

4 medium beetroots, peeled and grated finely
ginger, thumb sized knob peeled and grated finely
1 tbsp cumin seeds, toasted and ground in a mortar and pestle
180 ml red wine vinegar
2 tbsp brown sugar
a little salt
1. In a large heavy based pot, over a medium heat, combine ingredients and stir.
2. Turn the heat down and simmer for an hour and a half or until the relish is sweet, shiny and soft. Make sure to stir occasionally and add a little water if the relish becomes too dry.
3. When ready, put into hot, sterilised jars. Once opened keep in the refrigerator.

Recipe 2 This recipe was given to me by a friend.  The balsamic vinegar adds a lovely flavour. This is a sweeter relish.

1kg Beetroot, cooked
1 large Red Onion
1tbsp Olive Oil
100g Golden Castor Sugar
50g Soft Dark Brown Sugar
50ml Red Wine Vinegar
100ml Balsamic Vinegar
1. Remove tops. Clean and scrub each beetroot. Wrap each in foil, place in a roasting tin and  roast in a 180oC oven until tender (for about 40-50 minutes)
2. Peel the beetroot then coarsely grate. Grate the onion as well, keeping it separated from the beetroot.
3. Heat the olive oil in a pan and gently sweat the onion for a couple of minutes before adding all of the remaining ingredients
4. Bring to the boil, stirring to dissolve the sugar
5. Turn the heat down and simmer gently for 30 minutes, stirring occasionally.
6. The pickle should be very thick, resembling pickled red cabbage
7. Spoon into warm, sterilised jars and seal
8. Should keep well for several months in a dark cupboard.  Once opened, store in the fridge