I made a batch of my favourite beetroot relish for everyone for Christmas. We have a constant supply in our fridge and cupboard to put on eggs or fritters etc. I also made the labels.
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
To sterilise jars
Preheat oven to 120C. Clean jars well with hot soapy water and rinse well. Let drain then place upright on oven tray. Place in oven and heat for 20mins. Fill while hot with hot jam. Boil lids in saucepan for 10mins then let drain.
