Thee best recipe for beetroot!
You will love it!!
Beetroot is my favourite vegetable.
We have grown so much of it this year as the kids got a little carried away at sowing time but its earthy sweet flavour is delicious and this recipe is a brilliant way to use up all your extra roots without resorting to smothering it in vinegars as is traditional.
If you’re new to beetroot growing, you can read this post on how to get the kids started. Once you have a wonderful crop of lush green leaves and tennis ball sized roots, get the kids pulling up the roots and shake off the soil. My little ones love getting messy in a bucket of water, washing these roots outdoors too.
When I was little, my dad used to grow vegetable in a neighbours garden and I remember him pulling up these ruby red balls. He’d boil them for hours and the hours always smelled weird for days after. But I loved watching the silky skins slide off the cooked beets and the colour of his hands afterwards! He’d pickled the sliced beets and we’d eat them through the year.
Things have changed a lot over the years; we don’t need to boil the life from the vegetables to get the best from them. My kids hate pickled beetroot. But they LOVE this recipe for Beetroot Relish. We found it recently in my grans old cook book. I’ve adapted it a little from her recipe – She boiled her beets for an hour before roasting the beets!? WHY??
The kids love helping with this recipe too.
1kg beetroot trimmed and washed.
2 garlic cloves
a little oil
200g light muscavado sugar
100ml red wine vinegar
2 Tablespoons Balsamic vinegar
1 large onion
- Place the roasted beetroot on a baking tray and drizzle with a little oil.
- Roast for a little over an hour-until roots are soft and the skins are sliding off.
- Once you’ve an empty oven, place 3 large jars in the oven on a low heat 100oC approx. and leave for 10 minutes as this will help to sterilize them and stop the glass smashing when the hot mixture is put in.
4. Leave the beetroot to cool before removing the skins and grating, dicing or chopping to your desired consistency. We like a course diced texture.
- Put the sugar, vinegar, and grated onion and garlic into a pan and bring to a steady boil for 8 minutes.
- Add the Passat to the pan and mix together.
- Boil for 5 mins then add the grated beetroot and boil gently for 12 minutes till the mixture seems glossy and thickened slightly.
- Remove the warm jars from the oven; fill with the beetroot mixture and seal.
You can keep this for a year if the jar is still sealed but I keep mine in the fridge once it’s open.
This recipe is yummy and sweet. I eat it with anything from salad, pasta, pies and cheese. i love mine on a burger or with a butternut roast!!
If you’d like something a little spicier, i also love this recipe for Spiced beetroot and orange chutney.
This recipe is also my sons favourite, Chocolate Beetroot Cake!
Let me know if you try this recipe, i would love to know what you think!