recipes
Spiced Beetroot Relish
A perfect little gift just right for the beetroot lovers of the world. Serve with cold meats or use as a spread in wraps and focaccias.
makes 4½ cups
20 min prep
ingredients
| 825g can Edgell Sliced Beetroot, drained 1 large onion, peeled and roughly chopped 2 Granny Smith apples peeled and roughly chopped 1½ cups white vinegar 3/4 cup caster sugar ½ teaspoon salt 1½ teaspoons mixed spice 1/8 teaspoon nutmeg |
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instructions
step 1
Place drained Edgell Sliced Beetroot, onion, apples and ½ cup vinegar into a food processor and process until well chopped, scraping down sides 2-3 times during processing. Remove to a medium-large saucepan.
step 2
Stir in caster sugar, remaining white vinegar, salt, mixed spice and nutmeg. Bring to the boil, stirring constantly. Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook on medium for a further 25 minutes until thick and pulpy, stirring occasionally.
step 3
Spoon into hot sterilised jars, seal and set aside to cool. Store in refrigerator and consume within 3-4 weeks.
recipe tip
Wash jars and lids in hot soapy water and rinse well in clean hot water. Place the jars right side up on an oven tray and place in a preheated oven at 160°C and sterilise for 20 minutes. Fill hot jars with hot relish, screw on lids and turn jars upside down and this will sterilise the lids.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
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Spiced Beetroot Relish
Spiced Beetroot Relish
A perfect little gift just right for the beetroot lovers of the world. Serve with cold meats or use as a spread in wraps and focaccias.
ingredients
825g can Edgell Sliced Beetroot, drained
1 large onion, peeled and roughly chopped
2 Granny Smith apples peeled and roughly chopped
1½ cups white vinegar
3/4 cup caster sugar
½ teaspoon salt
1½ teaspoons mixed spice
1/8 teaspoon nutmeg
instructions
step 1
Place drained Edgell Sliced Beetroot, onion, apples and ½ cup vinegar into a food processor and process until well chopped, scraping down sides 2-3 times during processing. Remove to a medium-large saucepan.
step 2
Stir in caster sugar, remaining white vinegar, salt, mixed spice and nutmeg. Bring to the boil, stirring constantly. Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook on medium for a further 25 minutes until thick and pulpy, stirring occasionally.
step 3
Spoon into hot sterilised jars, seal and set aside to cool. Store in refrigerator and consume within 3-4 weeks.
serves 0 20 min prep recipe tip
Wash jars and lids in hot soapy water and rinse well in clean hot water. Place the jars right side up on an oven tray and place in a preheated oven at 160°C and sterilise for 20 minutes. Fill hot jars with hot relish, screw on lids and turn jars upside down and this will sterilise the lids.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au