Thursday, November 6, 2014

Beetroot Relish

I am just loving making these homemade gifts for Christmas this year.  While this relish was cooking away, it was all I could smell in the house and it brought back fond memories of my Polish grandmother who I was very close to when I was little... and beetroot is certainly a staple food when it comes to Polish cuisine!  Anyway, this recipe makes quite a large batch so I managed to fill 3 jars with it and had some leftover which I quickly scoffed with some sour cream! Yummo!  Enjoy. 

Ingredients (makes about 800ml):
- 2 tbsp butter
- 800g beetroot, peeled
- 2 onions, peeled
- 2 garlic cloves, peeled
- 1 green apple, peeled, cored and chopped
- Small handful of fresh thyme
- 100g rapadura
- 1/2 cup water
- 1/8 cup apple cider vinegar
- 1/8 cup balsamic vinegar
- 3 tsp sea salt
- Good sprinkle of black pepper

1.  Grate the onion and chop the garlic.  Add butter to a large pot and add the onion and garlic, stirring on a medium heat, until softened.

(Thermomix - add garlic and halved onion, chop 4sec/sp5, add butter and then cook 2min/100deg/sp1)

2.  Grate the beetroot and apple (you can do this in a food processor if you like) and add to the pot along with the remaining ingredients.  Bring to a boil and then reduce heat to a slow simmer.  Cook for around 45min or until beetroot is soft, stirring frequently.

(Thermomix - add chunks of beetroot and apple, chop 10sec/sp4-5 or until chopped well, then add remaining ingredients and cook for 45min/100deg/sp2 or until beetroot is soft)

3.  Allow to cool and then pop into jars and store in the fridge.  If you're not going to use this relish within a week or so, put it into sterilised jars while still hot and seal the jars.

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