If you’re looking for an easy recipe to tell you how to make beetroot relish, you’ve come to the right place. This recipe is not only easy to follow and economical on time, but it also makes the best relish you’ve ever tasted. Guaranteed.
Ingredients
2 kg beetroot
2 kg ripe tomatoes
500 g granulated sugar
300 ml wine vinegar (preferably red)
4 tbsp balsamic vinegar
3-4 onions (preferably red)
8 garlic cloves (or to taste)
Olive oil
4 tsp sea salt
Process
1. Roast the beetroot in the oven until the skin is blackened and peels off easily. This could take approximately 1 ½ hours or longer, depending on the size of the beetroot. When the beetroot is roasted, leave it to cool on the tray before peeling.
2. Cut the tomatoes in half and place them on a roasting trey, with the skin side down. Add the garlic cloves (sliced or chopped) and sprinkle 4 tsp of sea salt and enough olive oil to coat the tomatoes.
3. Roast the tomatoes in the oven (at 180°C) until they go soft. This shouldn’t take longer than 1 hour.
4. Rub the tomatoes through a sieve to remove the skins and obtain a lovely flavoured tomato puree.
5. Put the sugar, red wine vinegar, balsamic vinegar and chopped onions in a preserve pan, bring to the boil and cook for 5 minutes.
6. Add the tomato puree and cook for further 3-4 minutes.
7. Grate the beetroot and add it to the mixture. Cook until the mixture thickens, which should take approximately 10-15 minutes.
8. When the relish is ready, transfer it to sterilised jars and seal straight away.
This relish is a wonderful companion to meat or smoked fish and will store well for up to a year in a cool, dry place. Just make sure you keep it in the fridge once the jar is opened.
