Ingredients
- 1kg small to medium red beets washed well and patted dry
- 2 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 small onion, thinly sliced
- 3 cups cider vinegar
- 1 ½ cups water
- 1 ½ cups sugar
- 4 Granny Smith apples - peeled and cut into 1cm pieces
- ½ tsp Dijon mustard
BEETROOT AND APPLE RELISH
Method
- Preheat oven to 190C
- Place beetroot on a sheet of baking paper lined tin foil; drizzle with oil
- Season with salt and pepper
- Fold edges to form a packet
- Place on a baking sheet, and roast beets until tender, about 1 hour
- Unwrap; let cool slightly, then peel
- Cut into 1cm sized pieces
- Bring onion, vinegar, water, and sugar to a simmer in a medium saucepan over medium heat
- Cook until sugar dissolves, about 3 minutes
- Remove from heat, and stir in beets, apples, and mustard
- Cook gently until the apples soften and the relish thickens together
- Divide among 500ml sterilised glass jars using a slotted spoon
- Clean the rims and then close with screw bands and lids
- Wipe the jars, label and it is ready to use whenever you need it!
Comments
Sweet and tangy combination works a real treat in the relish. It will go with so much.
Thanks to BRYDONE GROWERS for providing the beetroot used in the demonstration at the market
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