I love growing & cooking beetroot but if you don’t have any to harvest then they are readily available at your local market or store.
This recipe is wonderfully versatile providing an ingredient that can be then used as a dip, side dish or added to crusty bread with crumbled feta to make a delicious starter for your festive celebrations.
Beetroot Relish Image


6 – 8 (1200 – 1500 grams) of Beets – washed, trimmed and peeled.
(Do this under running water to reduce the red stain to your hands.)
Olive Oil for roasting.
2 tbsp of Balsamic Vinegar for roasting.
Sea Salt for roasting.
2 tsp Yellow Mustard Seeds.
1 medium Red Onion, diced.
cup of Brown Sugar.
¼ cup of Red Wine Vinegar.
¼ cup of Balsamic Vinegar.
Pinch of Salt.


1. Cut the prepared beets into eights and place in a large bowl and drizzle generously with olive oil and the 2 tbsp of Balsamic Vinegar. Season with the sea salt and turn the beets to coat well. Roast in a 200°C oven for 45 min or until the beets are caramelized and tender. Remove from the oven and set aside to cool.

2. Once cool place into a food processor and pulse to a finely grated texture.

3. Heat the tablespoon of olive oil in a saucepan and then add the mustard seeds and cook until the seeds start to pop. Add the red onion and sauté until transparent and soft. Now add the sugar, salt and both vinegars and stir to combine. Bring to the boil, add the beetroot and then simmer for about 30 min until mixture thickens and moisture is reduced.

Serving Suggestions.
Consider using the relish as a side dish to lamb.
Combine 1 cup of sour cream and ½ tsp of horseradish with ½ cup of the beetroot relish to make a delicious dip.
Cut thin slices of crusty bread (like Sour or French bread) and add a teaspoon of beetroot relish, top with crumbled Danish Feta and a small basil leaf. These make a scrumptious starter or snack.
Merry Christmas everyone. May 2015 see
many happy memories made in your garden.

Best wishes from the team at Ezyplant.

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