This Beetroot Relish is super versatile; you can serve it with a big brekky (amazing with my Breakfast Sausage Patties & Smashed Avo in THMII), on a juicy burger or as part of a cheese platter spread as featured in our Skinnymixers Entertaining Guide. Made healthier by significantly reducing the sugar, using unrefined sugar and apple cider vinegar – I think you will have a new favourite condiment 😉 Love Nik xx
skinnymixer's Beetroot Relish
Prep time
Cook time
Total time
Author: skinnymixer's
Serves: 20
Ingredients
- 500 g | 17.6 oz fresh beetroot, peeled and cut into 3cm cubes
- 1 medium red onion, peeled and quartered
- 1 medium red apple, cored, quartered
- 70 g | 2.5 oz apple cider vinegar (take care not to use double strength!)
- 50 g | 1.8 oz coconut sugar
- 1 tsp yellow mustard seeds
- ¼ tsp all spice
Instructions
- Add beetroot, onion and apple to mixer bowl. Chop for 3 sec/speed 6/mc on or until finely chopped but not mush.
- Add remaining ingredients, including 400 g or 14.1 oz water, and cook for 45 min/steaming temp/speed 1/mc off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
- When the relish is finished cooking, if you prefer a runnier texture add a little more water. Allow to cool completely before putting into sterilised jars. If you use a sterilised jar and clean spoon/knife for serving this should last several weeks in the fridge.
Nutrition Information
Serving size: 30g Calories: 28 Fat: 0.2g Carbohydrates: 5.3g Sugar: 5.1g Sodium: 13mg Protein: 0.7g
Yummy
Love this relish,so quick and easy and makes the best dip when mixed with ricotta or sour cream. I served it with LCHF seed crackers. Yum….
I can’t seem to get hold of coconut sugar….can I use raw sugar as a substitute ? I realise this will make it not quite so healthy but needs must., and how much would I use please?
Sure x
I can’t seem to get hold of coconut sugar….can I use raw sugar as a substitute ? I realise this will make it not quite so healthy but needs must., and how much would I use please?
Has anyone made it with pre-cooked beetroot brought from the produce section. I just found some heavily reduced and was wondering how much to cut the cooking time by, Thanks. Have made it before and it was delicious.
Wondering if anyone has tried this recipe as a base for a fermented version? I’m thinking leave out the sugar and vinegar and ferment on the countertop using the Perfect Pickler fermenting jar and top.
Yum! Its a hit, thanks Nik!
How long do you store it in the cupboard before going in yhe fridge please
Allow to cool, jar and then refrigerate.
How long do you store the relish in the cupboard pleas, before moving to the fridge please?
made the beetroot relish and omg its to die for, i was eating it straight from the jar with a spoon. thanks Nik for another amazing dish 🙂
made the beetroot relish and omg its to die for, i was eating it straight from the jar with a spoon. thanks Nik for another amazing dish 🙂
Loved this relish so very fresh & healthy!
Thanks Nik, so easy and delish (and cheap with my 30cent beetroots!) I whipped this up about 30mins after you released it on Wed night. I was cooking the cauli & jalapeños fritters from this site and this seemed the perfect accompaniment. This cooked away while the fritters fried 🙂 Poured into hot steralised jars (close lid tightly and tip jar upside on the lid to help create a good seal) so I now have one in the fridge and another large jar reserve. I will report back as to how that goes over time. Thanks again, now I’m off to make some Breakfast sausage patties, Yum!
I made some beetroot relish last year and we are enjoying the last jar on our holiday trip right now! Just about to scrape the bottom of the jar.
If stored correctly in sterilized jars in cool dark pantry it should keep for a goodly while. Any opened jars I’m using get stored in the refrigerator.