This sweet, sour, savoury beetroot relish with fennel undertones goes well with most things. It’s great with cheese, but you can also serve it with vegetables or meat. It keeps for a couple of months so it’s a great way of using up that excess beetroot.
This relish is particularly good in sandwiches or burgers. Beetroot goes particularly well with cauliflower so I came up with this cauliflower burger to make the most of the flavour combination. Other condiments in this burger include a brown butter mayonnaise and fried capers – the combination is fabulous!
- 1 Saucepan a saute pan is good here – a wide top means more evapouration
- sterilised jam jars
- 3 beetroots (600 g or so) julienned
- 1 red onion finely sliced
- 2 bramley apples (cooking apples) julienned
- 150 g sugar
- 125 ml white wine vinegar
- 250 ml water
- 1 lemon, zested
- 2 tsp fennel seeds
- Sterilise the jam jars and lids by washing them in soapy water and placing them in the oven at 120 degrees Celsius for at least 10 minutes
- Add all the ingredients into a pan. Bring to the boil and cover for 15 minutes. Then remove the lid and continue to boil until the beetroot is soft and the liquid has evapourated.3 beetroots (600 g or so), 1 red onion, 2 bramley apples, 150 g sugar, 125 ml white wine vinegar, 250 ml water, 1 lemon, zested, 2 tsp fennel seeds
- Whilst still hot, place the beetroot mixture in the sterilised jars. They should keep in a cool dark place for 2 months, but once opened, keep in the fridge and eat within a week.