Saturday, 16 April 2022

Editor's April Pick #7: Bazzin' beetroot relish

Editor's note: You really can't beat beetroot. I do struggle for ideas with it though, I only seem to eat it on a sandwich or having a jacket potato. Hurrah! - An idea from the archives gives me inspiration - frittata with beetroot relish! You will find the recipe for the relish and the serving suggestion below - Enjoy!


Bazzin' beetroot relish

I'm continuing with “bazzin'” since the relish is just that. It's definitely a relish and not a chutney since it contains vegetables and fruit - chutney is made from fruit and additional spices et al.

It may not be the most sophisticated relish but then it doesn't mean to be – it's your own and really quick and easy to make.


Bazzin' beetroot relish


300g vac pack of organic cooked beetroot

drained and cut into small cubes

1 sharp eating apple, peeled, cored and cut

into small cubes

1 medium onion, finely chopped

75g soft dark brown sugar

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and black pepper


Don't forget to use gloves when prepping your beetroot!

Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.

Take the pan off the heat and allow to cool. Box up and fridge until ready to use.

This is an important element of my burger construction – I sampled the relish with supper – I should not be saying it was bazzin' but, in the interests of quality control, someone has to do the job and it was!

What I loved about this recipe is its usefulness – anywhere you want a relish it fits the bill - as a side with baked salmon or honey glazed gammon to plain and simple with bread and cheese.

Finally here's the supper with the frittata sat on sautéed veggies and topped with the bazzin' beetroot relish. Give it a go, you won't be sorry!






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