Beetroot Relish

Beetroot relish makes a great accompaniment to cured meats, terrines, pates, pork, sausages, game meat, poached fruit and cheese.

1 litre relish
Prep: 10 minutes
Cook: 20-30 minutes


Beetroot Relish

  • 1kg raw beetroot, peeled and grated
  • 500g caster sugar
  • 500ml cider vinegar
  • 1 dried chilli


  1. Beetroot Relish:Place all the ingredients in a saucepan over a moderate high heat. Stir the mixture until the sugar has disolved. Reduce the heat to moderate and leave the Relish to simmer for 1-1 1/2 hours until the liquid has evaporated. You should have a thick and sticky relish.
  2. Place the relish into sterilised jars. Store the relish in a cool place. Once opened refrigerate and use within the week.