I like to grow beetroot all year round by planting around 20 seeds a month. Now this normally allows enough for everyday salads, roasting and juicing, but every so often I get a few that grow too big to be used in this way. What I like to do with them is turn them into my favourite condiment – Beetroot relish.
It is just divine on a steak sandwich or any kind of grilled beef, but I will also used it on a cheese platter and with ham.
So here’s how to do it!
I use the recipe from the Woman’s weekly cafe favorites, which calls for 1 Tablespoon Olive Oil; 10g butter; 1 medium red onion, sliced thinly; 2 large beetroots, peeled and grated; 1/4 cup red wine vinegar; 1 cup water; 1/4 cup castor sugar; 1 cup dried cranberries; 1 1/2 tablespoon of prepared horseradish.
Pick your beets wash and remove tops and roots. Remember to put your beetroot tops into a scrap bucket and feed to your chickens – they will love them!
Combine sugar, onion and vinegar in large saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to the boil and add grated beetroot. Simmer uncovered for up to an hour, or until a rich red colour is achieved, and the beetroot is soft, but not mushy.
Once cooked I place it in sterile jars allow to cool and place in the fridge. It will keep for several months. It is also makes a great gift, with a bit of ribbon wrapped around the jar.
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Happy gardening Kathy
