Ingredients for Beetroot Relish 2
- 1 kg beetroot
- 2 medium onions
- 300g granulated sugar
- 1 tbsp salt
- 1 tsp ground allspice
- 500ml white wine vinegar
- 2 tbsp plain flour
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How to Make Beetroot Relish 2
- Peel 1 kg of beetroot and roughly chop it.
- Finely chop 2 medium onions. Alternatively, process the beetroot and onions in batches in a food processor until very finely chopped.
- In a large saucepan, combine the chopped beetroot and onions with 300g granulated sugar, 1 tbsp salt, 1 tsp ground allspice, and 375ml white wine vinegar. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- In a small bowl, whisk together 2 tbsp plain flour and 125ml white wine vinegar until smooth. Gradually whisk this mixture into the simmering beetroot mixture. Stir over medium heat until the relish boils and thickens to your desired consistency (about 5-7 minutes).
- Carefully ladle the hot relish into sterilized jars, leaving about 1cm headspace. Seal immediately and allow to cool completely before storing in a cool, dry place. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
178g
Fat
0g
Carbs
18g
