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Homegrown Beetroot Relish

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Member since 2014

Serves 9 jars | Prep Time 20 mins | Cook Time 1.5 - 2 hrs


3 lb fresh beetroot, uncleaned
1 lb onions (red or white)
1 lb cooking apples (preferably Bramley)
1 lb granulated sugar
1 pint pickling/spiced vinegar

1. Cut beetroot stalks to 1-1.5 inch. Leaving some of the stalk helps prevent 'bleeding' of colour from the beetroot bulb. Do not clean the beetroot beforehand as this also prevents bleeding

2. Place into a large cooking pot and cover with boiling water

3. Place onto a high heat on the hob, turn down slightly if the water bubbles over the side but keep on the boil

4. When water begins to boil, time for 1 hr. Top up water level with boiling water when needed, keeping the beetroot covered with water as much as possible

5. When beetroot has been boiled for 1 hr, take off the heat. Pour the dirty water away and leave the beetroot to cool in a clean bowl and in cold water

6. Clean the large cooking pot thoroughly as it is still needed

7. Peel the apples and onions. Slice into quarters, coring the apples

8. Grate apples and onions using a processor

9. Place apple and onion mix into clean large pot

10. Pour in sugar and vinegar

11. Simmer together on a medium heat for 15 mins, stirring every few minutes

12. With your hands, simply peel of the skins to the beetroot. This should slide off easily since it has been boiled

13. Whilst apple and onion simmer on hob, quarter the beetroot bulbs and grate using processor

14. After 15 mins of simmering is over, add grated beetroot to the mixture and stir thoroughly

15. Simmer relish mixture together for 25 mins

16. Preheat oven to gas mark 5

17. Whilst this is simmering, take some empty jam jars and wash with lids in warm soapy water

18. Take the lids and place in a heat proof bowl and cover with boiling water

19. Take jars and place in oven, turning off the heat and allowing the oven to cool. Keep the door closed; this destroys any bacteria inside

20. Take out the jars and allow to cool to one side. Drain the lids of the water

21. When the relish has finished simmering for 25 mins, take off heat and allow to cool in pot for about 5 mins

22. Carefully spoon or funnel relish into jars, tightly screw on the lids. Clean off any dribbles down the sides. The safety button will 'un-pop' as the relish inside cools down

23. Label and store relish jars and/or hand out to friends and family as gifts/presents

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This is just one of those recipes passed between friends and family. A lot of people I know love this stuff but it's not a favourite of mine. I think this is one of those particular taste recipes... Anyway, it's delicious (apparently) and it goes really well with salads

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