Donna Hay Beetroot Relish Recipes

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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

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

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

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

SPICED BEETROOT RELISH {NATURALLY SWEETENED}



Spiced Beetroot Relish {Naturally Sweetened} image

A tangy sweet spiced beetroot relish with no added sugar. This simple easy to make beet chutney is wonderfully aromatised with ripe pears and spices. It is a delicious accompaniment to just about any meals from salads to sandwiches or use it as a dip with savoury crackers for a healthy snack.

Provided by Teenuja Dahari - veganlovlie.com

Categories     Condiments

Time 30m

Number Of Ingredients 11

1 medium beetroot, cooked* 200 g, peeled and coarsely grated 1 cup, packed
1 Granny Smith apple 130 g, grated
2 ripe pears (any variety, I used Forelle), peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced (make your own minced ginger at home)
3 tablespoons apple cider vinegar (or white / pickling vinegar)
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt

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...

Nutrition Facts : Calories 51 calories, ServingSize 2 tablespoons

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