Ingrédients pour Beetroot Relish
- 500g beetroots
- 1 medium red onion
- 100ml balsamic vinegar
- 100ml red wine
- 200g brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 250ml red wine vinegar
- 1 star anise (optional)
- 100g caster sugar
- 50ml apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp ground ginger
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Comment préparer Beetroot Relish
- Wash and peel 500g of beetroot. Grate the beetroot using a box grater (wear gloves to avoid staining!).
- In a large saucepan, combine the grated beetroot with 100g caster sugar, 100ml red wine vinegar, 50ml apple cider vinegar, 1 tbsp Dijon mustard, and 1 tsp ground ginger.
- Place the saucepan over medium heat and stir well until the sugar is completely dissolved.
- Bring the mixture to a boil, then reduce heat to a simmer and cook for 30-40 minutes, or until the relish has thickened and become syrupy, stirring occasionally to prevent sticking.
- Carefully taste and adjust seasoning as needed (you may want to add a pinch more salt or sugar).
- Once cooled slightly, carefully spoon the hot beetroot relish into sterilized jars, leaving a small gap at the top. Seal tightly.
- Allow the relish to cool completely before storing in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
529g
Fat
0g
Carbs
47g
