Beetroot relish is perfect for autumn. The earthy flavour of the beetroot mixed with the heat of the chilli makes this an utterly delicious relish.
It’s a great relish to cook up at this time of year as it’s so perfect spooned onto bonfire night sausages and burgers, or heaped onto bowlfuls of warming Lancashire classics like potato hash and hot pot.
Spiced beetroot relish
Perfectly seasonal relish
Ingredients
- Splash of rapeseed or other oil
- 2 shallots - finely chopped
- 500g raw beetroot - peeled & grated
- 2 hot red chillies - finely chopped - keep seeds in for extra heat
- 1/2 tin of chopped tomatoes
- 1 tbs balsamic vinegar
- 2 tbs soft brown sugar
- 2 tsp caraway seeds
- olive oil, salt & pepper.
Instructions
- Add a splash of rapeseed oil to a saucepan over a medium heat.
- Add the shallots and cook slowly for around 5 minutes until they are translucent.
- Tip in the grated beetroot, chilli, tomatoes, vinegar, sugar, caraway seeds and season with salt & pepper - cook for around 5 minutes whilst stirring.
- Then turn down the heat to very low and put the lid on, cook for around 45 minutes - stir regularly.
- When cooked you can use the relish warm straight away or you can store in an air tight container in the fridge and eat over the next 3 days.
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Totally delicious ways to enjoy eating your beetroot relish…
- Loaded onto a sticky smoky bonfire night sausages, in a crusty roll, maybe with some added melted cheddar for extra yum. As you watch the fireworks.
- Tucked inside a buttery brioche roll alongside a homemade burger – beef or bean. Fab for a chilly autumn BBQ in the garden… or maybe just snuggled on the sofa in front of a roaring fire.
- Nestled alongside a plateful of Lancashire Hotpot for a truly warming family meal.
- Or perhaps spooned on top of a bowlful of Lancashire potato hash after a long day at work.
- You might be feeling all sophisticated and throwing together a little autumn cheeseboard, add a pot of beetroot relish on the side, along with some stinky cheese, freshly baked baguette, some plump grapes and a pot of really garlicky olives. Maybe pour a glass of wine.
- Or… maybe you just can’t be bothered and want something quick, so stick it in your toastie and put the kettle on and brew up.
