1 large onion, thinly sliced
2 Tbsp olive oil
2 large beetroots, grated
1 chilli, or more
1/2 C apple cider vinegar
2 Tbsp balsamic vinegar
3/4 C raw sugar
1 tsp salt
good dose of cracked pepper
zest of 1 lemon
This week we whipped up a quick beetroot and chilli relish, with sweet caramelised onion and big tangy flavours. A little dollop of beetroot relish is just the thing for the inevitable train of December cheese platters and picnics, for easily bottled Christmas presents and school gifts, for dolloping on summer’s barbecued burgers and goats cheese sandwiches. Give it a try if you have a couple of earthy beetroots on hand.
Adapted from a few basic relish recipes, and using what we had, this is really easy and delicious. The amounts here will make 2-3 small jars. Double the recipe for extras to give away!
Pop a large heavy-based saucepan on a gentle heat, add a good glug of oil and the sliced onions, stirring occasionally until the onions are softened and start to sweeten (about 15-20 mins). While they are getting a little caramelised, carefully grate the raw beetroot or put it through a food processor, and slice the chilli (removing the seeds). Gloves may be your friend, here.
Combine all the ingredients with the onions, giving it all a good stir with any implement that won’t stain bright pink. Simmer for another 15 minutes or until the beetroot is soft and a taste test tells you that the flavours are simple but delicious.
Carefully spoon into hot sterilised jars, secure the lids well and leave upside down to cool. The jars should keep for months, but once opened they can live in the fridge. Enjoy!