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Sweet & spicy beetroot relish

July 25, 2010

We joined the Moreland Veggie  co-op, which I totally recommend. However… I have to say, there’s a lot beetroot involved in this co-op business. I guess it’s in keeping with the whole cheap, earthy, healthy, hippy vibe of it all. But, I’m not really into beetroot and despite Simon’s attempts and my best intentions our veggie drawer is gradually filling up with the shunned vegetable.

So, what do you do with a whole pile of fresh beetroot when you’re not a beetroot eater? Cook the shit out of it until it tastes like something other than dirt.

You’ll need

  • 2 cups grated peeled raw beetroot
  • 1 tbsp honey
  • 50ml  red wine vinegar
  • 1 tsp mustard seeds
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1.5 cups of water
  • 1 teaspoon salt

To cook

Throw all the ingredients into a big pot and bring to the boil. After boiling for a few minutes, reduce and simmer until all the liquid has evaporated and the beetroot is tender and the mustard seeds don’t crunch (around 2 hrs).

I’ll say one thing about beetroot, at least it’s pretty.

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2 Comments leave one →
  1. July 28, 2010 4:59 am

    Awww, you need to love the beet! As they call it here. Canadians snigger when I say beetroot. (I must file it with “fortnight”)

    I must give you my amazingly delicious beetroot chocolate cupcake recipe, out of this world.

  2. Joe permalink
    February 5, 2012 10:01 pm

    Nothing finer than tossing beet slices with olive oil, sea salt and fresh black pepper, roasint in oven @ 350 for about 1/2 hour…sugars carmelize. Or try this wonderful recipe…you’ll get addicted!

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