Beetroot relish

Serve with fresh vegetables or as tapas. This recipe was inspired by an entry into the Vegetarian Dish Challenge, 2012.

Beetroot relish


Serves 10 as a topping

3 cups grated beetroot
¼ cup sherry vinegar
1 cup brown sugar
1 tsp ground white pepper
1 cup water
1 tsp cinnamon
1 tsp ground ginger


Combine all ingredients together in a saucepan and cook gently for 30 minutes or until beetroot is tender. Chill.

Serve individually or with Caponata, Eggplant ratatouille and Jerusalem artichokes in maple syrup. [See our recipes].

Beetroot relish is the bottom right hand image.

Acknowledgement: James Bayley

Nutrition Information Panel

Per Serving [10 Serves]
Energy 405kj
Protein 0.8g
Total fat 0.1g
- saturated fat <0.1g
Carbohydrates 20.6g
- sugars 20.4g
Fibre 1.3g
Sodium 33mg

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