One of my favourite vegetables to grow is beetroot, it’s fairly low maintenance and you can get a decent yield from one tub of six seedlings. I find that mounding the soil around the beets as they poke through the surface delivers the best results.

This years harvest was 1.25kg of peeled beets, but the recipe is easily multiplied/divided or any other Ed Sheeran album name. I would like to take credit for this recipe, but I stole it off the wife, who probably stole it of somebody else and so on and so on.

It’s called Habanero Beetroot Relish because that’s the chilli that we had an abundance of, but work with what you have and call it Jalapeno Beetroot Relish or if you’re a complete psycho a Carolina Reaper Beetroot Relish.

This is a taste sensation and can be used with any meat or cheese or vegetable, but probably not for dessert.

Habanero Beetroot Relish

5 from 1 vote

This is a taste sensation and can be used with any meat or cheese or vegetable, but probably not for dessert. Check the label, but the balsamic and red wine vinegar should be Gluten free.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Bottling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 100 tbsp

Course: Condiment

Cuisine: Condiment

Calories: 26

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 1.25 kg beetroot peeled and grated (use gloves and cover bench well or be prepared for stained hands and a bit of a clean up )
• 1 cup balsamic vinegar
• 1 cup red wine vinegar
• 2 cups brown sugar
• 3 tsp cracked black pepper
• 1 large or two small habaneros half grated/half whole
• 1 red onion
• 1 tsp salt

Equipment

• Peeler
• Chopping Board
• Grater
• Rubber gloves
• Large saucepan
• Wooden Spoon

Method

 

1. Place all of the ingredients in a large saucepan over medium heat and stir until the sugar is dissolved.
   
2. Increase the heat until boiling and cook until you have a syrup consistency. which should take 30-40 minutes.
   
3. Remove the half habanero and dispose of (or eat it if your game).
4. Pre heat oven to 160°c
5. Wash 4-5 preserving jars in soapy water, rinse and place upside down on an oven tray in the oven for at least 15 minutes
6. Time it so that the jars come out of the oven at same time you turn the heat off the beetroot
7. Spoon relish into jars leave ½ cm at top
8. Add lid tighten and invert until cool, lid should be pressed down for seal.
   

Nutrition

Calories: 26kcalCarbohydrates: 6gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 35mgPotassium: 54mgFiber: 0.4gSugar: 6gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg

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