This super versatile beetroot relish has been shared with us by Nikalene Riddle from Skinnymixers. It is the perfect addition to a big brekkie. It takes a juicy burger to the next level. It makes a cheese platter something special. This version is made healthier by significantly reducing the sugar, using unrefined sugar and apple cider vinegar. Find some cute ribbon or string to tie around the jars before gifting.
Recipe Tester Feedback: “An innovative way to use beetroot! I’m looking forward to trying it with sandwiches or burgers." - Ashlee
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 45 minutes
Makes 3 medium jars
Cannot be frozen
- beetroot - 500g, fresh, peeled and cut into 3 cm cubes
- onion - 1 medium, red, peeled and quartered
- apple - 1 medium, red, cored, quartered
- apple cider vinegar - 70g (take care not to use double strength!)
- coconut sugar - 50g
- mustard seeds - 1 tsp, yellow
- allspice - 1/4 tsp
- water - 400g
- Add the cubed beetroot (500g), quartered onion (1) and quartered apple (1) to the bowl. Chop Speed 6 / 3 seconds, measuring cap on, or until finely chopped but not mushy. Scrape down sides.
- Add the apple cider vinegar (70g), coconut sugar (50g), mustard seeds (1 tsp), allspice (1/4 tsp) and water (400g) to the bowl. Program 45 minutes / Steaming Temperature / Speed 1, measuring cap off. Set the internal steaming basket on top of the lid to prevent spatters.
- When the relish is finished cooking, adjust the consistency as desired. If you prefer a runnier texture, add a little more water.
- Allow to cool completely before putting into sterilised jars. This should last several weeks in the fridge.