Beetroot Relish

Beetroot Relish

  By admin

November 19, 2016


1 kg Beetroot

10gm Caraway seeds

10gm Horseradish

1 finely diced white onion

250ml Pinot Noir Vinegar

Salt and pepper to taste

100gm brown sugar


1Remove the dirt from the beetroot and place them in a large pot.

2Top with water and boil until soft. Strain the beetroot and peel them. An easy way is rubbing the beetroot in a towel while still hot (the towel will be badly stained doing this). Wear gloves when doing this job to avoid having stained fingers for days.

3Dice the beetroot into 1/2 cm cubes.

4Place all ingredients, except the beetroot, into a pot and bring to the boil, simmer for 5 minutes and add the beetroot, bring back to the boil and simmer for an additional 3 minutes.

5Fill into sterilised jars, close the lid tight and place the jars into a water bath and boil for 10 minutes, or place the jars into a steamer for 10 minutes.

6Place the hot jars onto towels and let cool, store in a cool, dark place.

7Leave for 2 days before using.

8Once jars are opened store in the fridge.


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