A rich, earthy and naturally sweet beetroot relish that brings colour and depth to almost any meal.

Slow-cooked with warming spices, balsamic vinegar and coconut sugar, this versatile condiment pairs beautifully with grilled fish, roast chicken, grass-fed meats or a sharp aged cheddar. Spoon it over brown rice bowls, nourish bowls or serve alongside platters for an easy food-as-medicine flavour boost.

The combination of beetroot, apple cider vinegar and aromatic spices creates a deeply comforting relish that delivers both flavour and functional nourishment — supporting digestion, circulation and vibrant wholefood cooking.

Perfect with fish, chicken or red meat and even better with a sharp cheddar or over a bowl of steaming brown rice.

Delish beetroot relish

Recipe by Samantha Gowing

• Total Time3 hours 20 minutes
• Yield3 cups 1x
• DietVegan

The combination of beetroot, apple cider vinegar and aromatic spices creates a deeply comforting relish that delivers both flavour and functional nourishment — supporting digestion, circulation and vibrant wholefood cooking.

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Ingredients

Units USM Scale 1/2x1x2x3x

1 dessertspoon extra virgin olive oil 1 red onion, peeled and finely diced 2/3 cup apple cider vinegar 2/3 cup balsamic vinegar, plus extra if needed 2 tablespoons fresh lemon juice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 cup coconut sugar 750 g beetroot, peeled and coarsely grated

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Instructions

1. Heat the olive oil in a large heavy-based saucepan over medium heat.
2. Add the onion and sauté for 6–8 minutes until soft and translucent.
3. Stir in the apple cider vinegar, balsamic vinegar, lemon juice, cinnamon, nutmeg and coconut sugar.
4. Add the grated beetroot and stir well to combine.
5. Reduce heat to very low and simmer gently for 2½–3 hours, stirring occasionally, until thick, glossy and sticky.
6. If the relish becomes too dry during cooking, add a little extra balsamic vinegar as needed.
7. Remove from heat and allow to cool completely before transferring to sterilised jars.

Notes

Store in sterilised airtight jars in the refrigerator for up to 4 weeks.

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• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Relish
• Method: Simmer
• Cuisine: Modern Australian