Whilst I am on a festive roll I think it’s time we had a chat about beetroot relish. Its a failsafe part of my Yule arsenal. I have given it numerous times as gifts to great accolades and have found it a saviour to have on hand to jolly up any summer entertaining efforts.
The flamboyant red flesh is sublime in a meaty hamburger or
it can add an intriguing twist to a cheese plate or bbq. I have even added it
with equal parts sour cream to make a luridly pink dip.
The only tricky part is grating and preparing the largish quantity
of beetroot. Thankfully beetroot does not need to be peeled, just give it a
good soak and scrub then away you go. As for the grating, I tend not to rely on gadgets, but a
food processor makes this chore an absolute doddle. If you are going down the
path of using a simple box grater, my advice would be to pop on a latex glove. Stained fingers aside, a sacrificial layer of
skin when dealing with knuckle loving blades is always a good thing.
The quantity given is on the high side, generally it tends
to make 4 large jars, which is rarely an issue given the long shelf life and
general deliciousness of the preserve.
It truly is as simple as popping all of the ingredients into a big cauldron and
boiling like mad. The time taken to boil into a thick mass is quite
variable- the best indication of readiness is when your can swipe along
the base of the pan and see a clear line that does not instantly fill with
liquid. Most of the juices should be evaporated or become soaked up by the beets, err on the side of extra cooking if things are looking on the flimsy side.
It does make your
house smell like a pickling factory, but I quite like that, its just another
little sensory reminder that happy summer days are not far away.
Beetroot relish
The lively combination of beetroot, orange and
fennel seed combine to make this gloriously coloured relish. It makes a wonderful accompaniment to festive
cold meat and is marvellous to have on hand for summer entertaining.
1.5 kg raw beetroot coarsely grated
3 onions sliced
3 granny smith apples peeled and
grated
Zest and juice of 3 oranges
2 Tbs mustard seeds
1 Tbs fennel seeds
1Tbs ground cloves
1 Tbs ground cinnamon
700 ml red wine vinegar
700 g brown sugar.
1.
In
a preserving pan or your largest saucepan, mix together all the ingredients
well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally,
until the chutney is thick and the beetroot tender.
2.
While
the relish is cooking, prepare your jars by running through a short hot wash in
your dishwasher. Or wash thoroughly by hand, and then put in a hot oven to
sterilize for 10-15 mins.
3.
Once
the relish is ready, let it settle for 10 mins, then carefully spoon into the
jars and seal while still hot. You can eat it straight away but it will be even
better after a week or two.
4.
Will
keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat
within 2 months.
The quantity given makes 4 large jars, the
recipe can easily be halved to yield a more modest amount.
