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Beetroot Relish

Vegan beetroot relish is delicious with meat, fritters, tofu, cheese - everything really. When a relish is so good you want to eat it out of a jar you know you're on to a good thing.
4.60 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine Australian

Equipment

  • 1 Large Saucepan
  • 1 Coarse Grater
  • Food handling gloves for grating of beetroot
  • 2 - 4 Small, sterilized jars

Ingredients
  

  • 2 large Beetroot (raw)
  • 1 large Onion
  • 1 Chilli or more, to taste
  • ½ cup Apple Cider Vinegar
  • ¾ cup Raw Sugar
  • 1 teaspoon Salt
  • Ground Black Pepper to taste
  • 1 Zest of one Lemon

Instructions
 

  • Sterilize jars and lids using your preferred method.
  • Thinly slice the onion and add to the pan. Soften over a medium heat until lightly caramelised.
    1 large Onion
  • While the onions are cooking, grate beetroot (gloves optional), chop the chilli and zest the lemon.
    2 large Beetroot (raw), 1 Chilli
  • Once the onions are caramelised add all remaining ingredients to saucepan. Simmer gently for around 15 minutes. When the relish passes the taste test, you're done.
    ½ cup Apple Cider Vinegar, ¾ cup Raw Sugar, 1 teaspoon Salt, Ground Black Pepper, 1 Zest of one Lemon
  • Spoon relish into the sterilised jars and seal with the lid while hot. Alternatively, follow recommended process for preserving method if taking this additional step.

Notes

Unopened relish will keep for a number of months. Once opened, the relish will need to be stored in the fridge.  
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Nutrition

Carbohydrates: 1g
Keyword Preserving
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