Beetroot Relish – GIY Recipe of the Month November

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.  

beetroot relish


  • 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.

Related: Cucumber Pickle and Autumn Vegetable Slaw

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

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Jill is one of the co-founders of Mykidstime and a mum of 2 girls