Roasted Sweet Beet Relish

Ingredients for Roasted Sweet Beet Relish

• 1.0kg tomatoes

• 2 teaspoons sea salt

• 4 garlic cloves, peeled and sliced

• 60ml olive oil

• 1.0kg young, small beets, trimmed

• Olive oil, for drizzling

• 300ml granulated sugar

• 160ml red wine vinegar

• 2 tablespoons balsamic vinegar

• 1 large red onion, peeled and finely chopped

• 60g freshly grated horseradish root (or pickled horseradish, see below)

How to make Roasted Sweet Beet Relish

Preheat the oven to 177°C. For the tomato purée, halve the tomatoes and place them, skin side down, on a baking sheet. Sprinkle with the salt, garlic, and olive oil. Roast for 1 hour on the bottom shelf of the oven, then remove. Press through a sieve or pass through a food mill to remove the skins and seeds – you’ll end up with about 300ml intensely flavoured purée.

Meanwhile, put the beets into a baking dish and drizzle with a little olive oil. Roast, above the tomatoes, for 1 to 1 1/2 hours (longer if necessary), until the skins are blistered, blackened, and loosened. Let cool a little before peeling. You’ll find the skins will slide off easily. Coarsely grate the beets (a food processor makes this job easy).

Put the sugar, vinegars, onion, and horseradish into a large saucepan; bring to a boil and cook for 5 minutes. Stir in the tomato purée and cook for a couple minutes more. Finally, add the grated beets and cook for about 10 minutes, until thickened. Transfer to sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Use within 1 year. Refrigerate once opened.

It’s easy to pickle horseradish root. Just grate enough fresh root to fill a jam jar, sprinkle with 1 teaspoon of salt and 1 teaspoon of sugar, top up with cider vinegar, and seal with a lid. Use in sauces, dressings, and soups, and serve with roast beef.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.