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Tangy Beetroot Relish Recipe: A Sweet and Sour Delight

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Ingredients

Adjust Servings:
4 ounces thinly sliced onions (110g)
5 ounces peeled and grated raw beets (150g)
2 dried red chilies
1/2 ounce butter (15g)
1 tablespoon extra virgin olive oil
4 teaspoons superfine sugar (a little more if beets are large)
2 tablespoons sherry wine vinegar
salt and pepper

Nutritional information

287.1
Calories
154 g
Calories From Fat
17.1 g
Total Fat
6.2 g
Saturated Fat
20.3 mg
Cholesterol
136 mg
Sodium
33.2 g
Carbs
4.6 g
Dietary Fiber
24 g
Sugars
3.4 g
Protein
390g
Serving Size

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Tangy Beetroot Relish Recipe: A Sweet and Sour Delight

Features:
    Cuisine:

    This stuff is yummy. Left out the chillies 'cos they tend to cause meltdown, but otherwise made as instructions read. It's great on anything...chicken, pork, ham, salmon, or just on a slice of fresh bread..any excuse to eat it. Thankyou for sharing.

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Sweet Sour Beetroot Relish, This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size Adapted from a recipe by Sophie Grigson , This stuff is yummy Left out the chillies ‘cos they tend to cause meltdown, but otherwise made as instructions read It’s great on anything chicken, pork, ham, salmon, or just on a slice of fresh bread any excuse to eat it Thankyou for sharing , This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size Adapted from a recipe by Sophie Grigson


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    Steps

    1
    Done

    Heat a Saucepan Over Moderate Heat and Add the Butter, Oil, Onion, Grated Beets and Whole Chilies.

    2
    Done

    Stir Until Butter Has Melted, Then Reduce Heat to Low, Cover Pan, and Cook Vegetables Gently For 45 to 50 Minutes Until Very Tender.

    3
    Done

    Add the Sugar, Vinegar, Salt, and Freshly Ground Black Pepper, and Stir to Combine.

    4
    Done

    Increase Heat to Moderate and Cook Mixture, Uncovered, For Another 10-15 Minutes, Stirring Frequently.

    5
    Done

    Continue Cooking Until the Mixture Is Thick, With the Consistency of Jam, and There Is Virtually No Liquid Left in the Pan.

    6
    Done

    Remove and Discard Chilies, Taste, and Adjust Seasonings If Desired.

    7
    Done

    Can Be Kept, Covered, in the Refrigerator For Several Days, and Gently Warmed Before Serving.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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