Beetroot Relish

by Aunt Maggie ( Dairy Free, Gluten Free, Recipe, Vegan ) | No Comments
Beetroot Relish
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Yum! Bring life to any home cooked meal with this beetroot relish, try it on burgers, sandwiches and with cheese plates. Great this time of year with all of the new season beetroot available!


  • 500g beetroot, roasted (see method)
  • 1 tablespoon oil
  • 1 teaspoon yellow mustard seeds
  • 1 red onion, finely diced
  • 1 tablespoon oil
  • 3/4 cup or brown sugar
  • 3/4 cup water
  • 1/4 teaspoon allspice
  • 4 tablespoons apple cider vinegar
  • a pinch of salt


  1. To roast beetroot, wash the beetroot. Place washed beets in a bowl with olive oil and season with salt and pepper, coat well. Place onto tray with foil and cover, then bake for 1 hour (depending on the size of the beetroot).
    Remove from oven, leave to cool and then peel the skin off, while wearing gloves to stop staining.
    Grate the peeled beetroot to a rough, grated texture.
  2. Heat a saucepan on medium heat and with no oil, add the mustard seeds. They will start to pop, add the oil and chopped onion and fry the onion with the mustard seeds until translucent.
    Add the sugar, water, allspice, cinnamon, vinegar, salt and beetroot and stir to combine. Simmer for 15-20 minutes.
  3. To place in preserving jars, preheat oven to 180C. Place jars and heatproof lid in the oven for 10 minutes. Carefully remove jars as they will be HOT and ladle the relish into the jars while still hot. Using oven mitts or thick tea towels, place the lid on tightly and upturn the jars for 10 minutes. Turn right side up and press down on the “bubble” on the lid and the seal should depress.
 Enjoy with your favourite food…

We’ve adapted this recipe from Nigella Lawson’s Lazy, Luscious Spiced Beetroot Relish.