Jamie Oliver’s beetroot relish is a vibrant, tangy condiment that transforms simple meals into flavor-packed delights. Combining the natural earthiness of beetroot with a balance of sweetness, acidity, and spice, this relish works beautifully as a side or topping for meats, cheeses, and sandwiches. Its straightforward preparation makes it a fantastic homemade alternative to store-bought versions.
Ingredients
- 500g raw beetroot, peeled and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 150ml red wine vinegar
- 150g light brown sugar
- 1 tsp mustard seeds
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp chili flakes (adjust to taste)
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
Instructions
- Place the peeled and chopped beetroot into a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the beetroot is tender when pierced with a fork.
- Drain the beetroot thoroughly and set aside to cool slightly. Once cool enough to handle, roughly chop the beetroot into smaller pieces or pulse briefly in a food processor for a chunky texture.
- In the same saucepan, heat the olive oil over medium heat. Add the finely chopped onion and garlic, cooking gently for about 5 minutes until softened but not browned.
- Add the mustard seeds, ground ginger, cinnamon, and chili flakes to the pan. Stir for 1 minute to release the spices’ aromas.
- Return the chopped beetroot to the pan along with the red wine vinegar, light brown sugar, salt, and pepper. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer, then reduce the heat to low and cook uncovered for 30-40 minutes, stirring occasionally. The liquid should reduce and thicken to a jam-like consistency.
- Once thickened, taste and adjust seasoning if necessary—add more sugar or vinegar depending on your preferred balance of sweet and tangy.
- Remove from heat, allow to cool, then transfer to sterilized jars. Seal and refrigerate once cooled.
Tips
- Substitution: If you don’t have red wine vinegar, apple cider vinegar or malt vinegar work well as alternatives, offering slightly different flavor profiles.
- Texture adjustment: For a smoother relish, blend the mixture longer in a food processor before cooking or use an immersion blender at the end of cooking.
- Storage: Always use sterilized jars and keep the relish refrigerated. It develops more flavor after a day or two.
- Common mistake: Avoid cooking over high heat to prevent the sugar from burning. A gentle simmer is key to achieving the perfect texture and flavor balance.
Serving Suggestions
This beetroot relish pairs wonderfully with grilled or roasted meats such as pork, lamb, or chicken, adding a sweet and tangy contrast. It’s also fantastic served alongside strong cheeses like mature cheddar or goat cheese, either on a cheese board or in sandwiches. For a vegetarian twist, try it as a topping for roasted vegetable wraps or as a flavorful addition to burgers and hot dogs. Drizzle a little over salads or use it as a dip for crusty bread to brighten up your snacks.
Variations
You can customize this relish to suit your taste or pantry availability. Try adding finely chopped apples or pears for extra sweetness and texture. Experiment with spices by adding a star anise pod or a small cinnamon stick during cooking for a warmer, spiced note. For a smokier flavor, include a teaspoon of smoked paprika. If you prefer a milder relish, reduce or omit the chili flakes. Another variation is to incorporate a splash of orange juice or zest for a citrus twist.
Storage and Reheating
Store the beetroot relish in sterilized jars in the refrigerator for up to 3 weeks. Always use a clean spoon to avoid contamination. For longer storage, you can freeze the relish in airtight containers for up to 3 months; thaw in the fridge before use. Reheating is generally not necessary as the relish is served cold or at room temperature, but if you prefer it warm, gently heat it in a small saucepan over low heat, stirring occasionally, until heated through. Avoid boiling to preserve texture and flavor.
Frequently Asked Questions
Can I use cooked beetroot instead of raw?
Yes, you can use pre-cooked beetroot to save time. Just chop it finely and add it directly to the pan with the onions and spices. You may need to reduce the cooking time slightly since the beetroot is already soft.
Is this relish suitable for canning and long-term storage?
This recipe is vinegar-based and has sugar, which helps preservation, but it is not recommended to water bath can it for shelf-stable storage. If you want to preserve it long-term safely, use a pressure canner following USDA guidelines or keep it refrigerated and consume within 3 weeks.
How spicy is the relish, and can I make it milder?
The chili flakes add a gentle heat that should not be overpowering. You can adjust the amount or omit them entirely if you prefer a milder relish. Adding extra sugar or vinegar can also balance the heat.
What is the best way to peel beetroot quickly?
After boiling, the skins slip off easily when rubbed with your fingers or a paper towel while the beetroot is still warm. You can also roast beetroot wrapped in foil to make peeling simpler and add a smoky flavor.
Can I make this relish vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, as it contains no animal products or gluten ingredients. Just ensure your sugar is certified vegan if that is a concern.
How long does the cooking process take from start to finish?
Including boiling the beetroot and simmering the relish to thicken, plan for about 1 hour total. Most of this time is unattended simmering, allowing you to prepare other parts of your meal simultaneously.
Can I add other vegetables to the relish?
Yes, finely diced onions are already included, but you can add grated carrots or diced peppers for extra texture and flavor. Just keep in mind that additional vegetables may affect the cooking time and final consistency.
Is this relish good for gifting?
Absolutely! Make sure to use sterilized jars, fill them while the relish is hot, and seal immediately. Label with the date and ingredients. Keep refrigerated and advise recipients to consume within 3 weeks for best quality.
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