Beetroot Relish Jamie Oliver Recipes

BEETROOT RELISH

Beetroot Relish image

Beetroot Relish

Provided by Bintu Hardy

Time 1h40m

Number Of Ingredients 9

Ingredients

150 ml orange juice
Juice of 2 lemons
1 tsp vanilla essence
0.5 tsp ground ginger
0.5 tsp ground cardamom
550 g sugar
600 g grated beetroot
1 apple (peeled and finely diced)
550 g sugar

Steps:

Mix together orange juice, lemon juice, vanilla, ginger and ground cardamom.
Mix in the sugar followed by the grated beetroot and apple
Add the beetroot relish mixture into a pot and cover.
After 20 min, open the lid and let the relish cook till finished mixing regularly.

Nutrition Facts : Calories 187 kcal, Carbohydrate 47 g, Sodium 19 mg, Sugar 46 g, ServingSize 1 serving

BEETROOT RELISH

Beetroot Relish image

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

Provided by Lizzie Streit, MS, RDN

Categories Condiment

Time 1h

Number Of Ingredients 8

Ingredients

3 large beets (trimmed and peeled)
1 red onion (finely chopped)
2 apples (cored and finely chopped)
2 to 3 tbsp fresh ginger (finely chopped)
3/4 tsp fine sea salt (more to taste)
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup water

Steps:

Use a coarse hand or box grater to shred the peeled beets.
Add them to a large pot with the onion, apple, ginger, salt, sugar, apple cider vinegar, and water. Cover and bring to a boil, then reduce heat to low and let the relish cook for ~30 minutes. Take off the lid and simmer for another 10-15 minutes to let some of the excess water evaporate.
Remove from heat and carefully pour out any liquid that's still left in the pot. Taste and adjust seasonings as desired. Transfer to glass jars or airtight containers, and enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 95 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 3 g, Sugar 18 g

SPICY BEETROOT RELISH

Spicy Beetroot Relish image

Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator

Provided by Tisme

Categories Australian

Time 1h45m

Yield 2 jars

Number Of Ingredients 9

Ingredients

2 cups beetroots, raw, grated peeled
1 tablespoon honey, mildly flavoured
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1 teaspoon mustard seeds
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3/4 cup water
3/4 teaspoon salt

Steps:

Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.

Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2

BEETROOT RELISH

Beetroot Relish image

This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.

Provided by AUSSIE GIRL

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

10 medium beets, scrubbed and chopped
1 cup chopped onion
1 cup chopped red bell pepper
1 stalk celery, chopped
2 tablespoons salt
½ cup white sugar
1 cup chopped cauliflower
3 tablespoons mustard seed
1 tablespoon celery seed
1 cup white vinegar

Steps:

In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 179 calories, Carbohydrate 37.4 g, Fat 2.3 g, Fiber 6.3 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 2446.6 mg, Sugar 29 g

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