- 6 large beetroots, grated (I use a food processor to grate the beets)
- 2 brown onions, finely sliced
- 1/2 cup balsamic vinegar
- 1 1/2 cups red wine vinegar*
- Approx 1 cup water**
- 4 tsp yellow mustard seeds
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 2 tsp salt
- Ground black pepper to taste
- 2 cups dark brown sugar
- 1 cup caster sugar
- 3 tsp horseradish relish
- 5 – 6 large strips orange rind
- Olive oil
- *Weigh the beetroot before grating. Make sure that the amount of vinegar used is at least a third of the weight of the beets, to ensure preservation. I’m always liberal with the vinegars, just in case.
- **In my latest batch of Beetroot Relish, I used a cup or so of freshly squeezed orange juice to top up the liquid as the relish cooked. I reckon this might add another dimension to this already sublime relish!
- Heat about 2 tblsp olive oil in a heavy based saucepan, adding the mustard seeds and stirring until they pop.
- Add the onions and cook until translucent.
- Add the remaining spices and cook until fragrant.
- Then add the sugars and stir over low to medium heat until dissolved.
- Add the beetroot, horseradish and orange peel, stirring to combine.
- Pour in the vinegars and water (I rarely use water, preferring more vinegar instead), covering the beetroot mix.
- Bring to the boil and then reduce heat and simmer for up to two hours, stirring regularly. To avoid burning, use a stove mat under the saucepan.
- In the meantime, sterilise your jars in a 150 degree oven. Depending on the size of the beetroots, you’ll get between 5 – 8 jars. Two and a half kilos of beetroot, for example, makes about 10 x 250ml jars, and you can multiply the other ingredients accordingly.
- You’ll know when the relish is done, as it will have reduced to a glorious, dark purple colour and most of the liquid will have cooked off. I always leave a bit of liquid; again, to ensure there’s enough vinegar for preservation.
- Remove the strips of orange peel, pour the relish into the sterilised jars, then seal.