We’re just seeing the last of the beetroot come through for the season, so now is the time to grab a few and preserve them for summer barbecues and salads.
This recipe can be done in half an hour – and it’s really worth the effort. The relish is very basic, but with the hint of orange, it’s a real winner.
I love using this with a dab of home-made ricotta (from last week’s recipe) on a square of toasted rye bread as a great snack with drinks.
Or pile it on your hamburger to give it that genuine Kiwi, meaty taste, or dab some next to your steak or chicken. I used my homemade apple cider vinegar in this, but you could opt for malt vinegar instead. (To find my apple cider vinegar recipe, visit nzww.co.nz and type “apple cider” into the search box).
- Three large beetroots
- Zest of one orange
- 1 cup brown sugar
- 1 cup apple cider vinegar
1 Peel the beetroots and grate in your food processor. Don’t worry if your hands get stained, it washes off pretty quickly.
2 Put the beetroot in a pot with the orange zest, brown sugar and vinegar. Bring to the boil and then simmer with the lid on for 10 minutes.
3 After 10 minutes, have a look. If there is a lot of liquid, take the lid off for the final 10 minutes of cooking to allow it to thicken up.
4 Spoon into hot, sterilised jars and seal.