Time for relish #2, friends! This is a gloriously dark beetroot one 😍😍 I made it at the same time as the onion relish, and I can’t decide which I like better – they’re both so good with different combinations! I really want to try some of this on a burger soon 😋 even if you’re not vegan, beetroot relish is amazing with a whole bunch of things and is great to have on hand at a barbecue.
Stats – $10, makes about 400g (a regular-sized jar), takes a bit over an hour.
1 tbsp olive oil
2 cloves garlic, diced
1 brown onion, diced
2 whole beetroot, peeled and grated
1.5 cups white vinegar
1 cup sugar
2 tsp vegetable stock powder
1 tsp dried mint leaves
Good crack salt and black pepper
Heat oil in a saucepan over medium-high heat then add onion. Fry until softened, then add garlic and fry until golden.
Add beetroot, vinegar, sugar, stock powder and mint and bring to the boil. Reduce heat to medium and simmer until thickened and reduced – this should take about 45 minutes.
Once ready, season with salt and pepper and transfer to a sterilised glass jar. It’ll keep for ages but refrigerate after opening.
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