Homemade Beetroot Relish Recipe (2024)

FAQs

What is beetroot relish made of? ›

Wearing rubber gloves, peel beetroot and coarsely grate. Meanwhile, combine 1 brown onion, finely chopped, 1 granny smith apple, peeled, cored, finely chopped, 1 cup lightly packed brown sugar, 1 cup Coles Italian White Wine Vinegar, 3 whole star anise and 1/4 tsp ground cloves in a medium saucepan.

The relish needs to be covered in its own juices. Wipe the rim of the jar with a clean paper towel, seal immediately and leave to cool. Store in the fridge for 6 months or heat process for 10 minutes for a shelf life of up to 2 years.

Wash the beets gently, making sure that you don't tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes. Alternatively, you can steam whole beetroot or bake them in the oven for 2–3 hours at 150°C/gas mark 2.

Since betanin is the main active ingredient in beetroot, the researches on the antioxidant activity of beetroot are mainly concentrated upon betanin, and a small number of studies focus on the antioxidant activity of polyphenols (Koss‐Mikołajczyk et al., ²⁰¹⁹).

Try marinating them with citrus zest, garlic, scallion, vinegar, and again, plenty of salt. "Beets need a sharp, strong note," he explains, to both counteract and complement their muted, dirt-like undertones.

You can even enjoy them raw, either sliced thinly or grated. Choose beets that feel heavy for their size with fresh, unwilted green leafy tops still attached, if possible. Because dietary nitrates are water-soluble, it's best to avoid boiling beets if you'd like to maximize their nitrate content.

In my experience, homemade green tomato relish keeps for about 12 months in an air conditioned home. How long will this recipe keep in the freezer? Your homemade relish should be good in the freezer for 6 months if frozen properly (it will be safe to eat longer than that, but quality may suffer).

Toss with olive oil and thyme, then roast alongside chopped carrot, swede and cauliflower. Pile into wraps with humous, crispy chickpeas and feta. The raw root vegetable can also be used to make delicious – and healthy – winter salads.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Can you eat too much pickled beetroot? ›

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

Storage and Expiration

If stored correctly in a cool, dark place out of direct sunlight, your pickled beetroot should last for up to a year if left unopened. Once you've cracked open a jar, make sure to refrigerate and eat within approximately 8-12 weeks (though we'd be surprised if it's not gobbled up sooner!).

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.)

How to prepare beetroot. To cook whole, wash but don't peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot's colour will bleed.

Fermented pickled beets are rich in healthy bacteria called probiotics, which improve your digestion by making it easier for your body to break down foods and absorb their nutrients ( 18 , 19 ). Probiotics may also protect against toxins and harmful bacteria, as well as reduce gas, constipation, and bloating.

While they may share some similarities, there are distinct differences between the two that set them apart. While sweet potatoes and sugar beets are both root vegetables with nutritional benefits, they differ significantly in terms of origin, appearance, flavor, and culinary uses.

What do beetroots taste like? Beetroots are known for their earthy flavour and surprising sweetness. The taste of beets can also vary depending on their variety. For example, golden beets are sweeter than red beets.

Pickling vegetables preserves them, and the nutrition remains the same – assuming you hadn't left them to wither at the bottom of your veg drawer for ages before pickling! Despite tasting saltier, when beetroots are pickled in vinegar, they contain barely any more sodium than fresh, so they're just as healthy.