Donna Hay Beetroot Relish Recipes

BEETROOT RELISH

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.

BEETROOT RELISH

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!

SPICED BEETROOT RELISH {NATURALLY SWEETENED}

Steps:

• Place all ingredients in a saucepan. Simmer for about 15 - 20 minutes while occasionally stirring. You may mash the pears as they cook.
• After a while, beetroot will become somewhat gel-like.
• Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
• Allow to cool before placing in the refrigerator.
• This beetroot relish will keep for a couple of weeks in the fridge.
• It's delicious served as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages...