At my talk at the GIY Gathering this year I discussed how beetroot is in my top 5 vegetables to grow. One of the people in the audience, Máire Jones, from GIY Rush & Skerries kindly sent me this lovely recipe to make beetroot relish – another option for ‘storing’ this wonderful crop.
- 3lb cooked beetroot
- 1lb onions, chopped
- 1lb cooking apples, peeled and chopped
- 1tsp salt
- 2lb granulated sugar
- 24 fl oz red wine vinegar
Peel and cut beet into cubes, or mash if smooth relish required.
Place onion into a large preserving pan with a little of the vinegar and cook for a few minutes to soften the onion.
Add apples with 4tbsps of sugar and continue cooking until pulpy.
Add beet, salt and half of the remaining vinegar. Simmer gently until thick.
Stir in sugar and remaining vinegar and continue cooking until thick.
Pot into hot sterilized jars, seal with vinegar-proof lid.
Store 6-8 weeks before using. Makes approx 3 half-litre jars or 4/5 1lb jars.
Michael Kelly is a freelance journalist, author and founder of GIY Ireland. We are trying to get 100,000 people to take a pledge to grow something they can eat – take the GIY pledge at www.facebook.com/giyireland.
If you have tried this recipe let us know what you thought of it in the comments below
Did you like this article? Sign up for our free newsletter (be sure to tick Food!) and join us on facebook and follow us on Twitter