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Spiced Beetroot Relish

Well the cold weather has arrived with a vengeance around these parts. Inside, the fire is toasty warm so we keep it going all day and all night. Outside though, it is definitely heading into Winter. We’ve had such a long, mild Autumn that I had quite forgotten just how cold it can be.

In the garden, the long Autumn gave the tomatoes and other Summer crops an extended season, but those plants are now all frost bitten and are just waiting for CB to have time to pull them out. In their place, the early Winter crops are starting to be ready to pick. Beetroot is always a favourite around here, and they are getting big. Time to pull out the recipe books and make some beetroot treats. First up; beetroot relish.

Spiced Beetroot Relish-6This beetroot relish recipe is based on a relish that I had on the most delicious hamburger when I was visiting the coast recently. I examined it carefully so that I could replicate it at home. Good thing it was actually quite easy to put together.

Spiced Beetroot Relish-2

Beetroot is a rather messy vegetables. If you’re not careful your hands can end up a fetching shade of purple. I use a knife to peel them, which makes it easier to keep your hands their natural colour. If you’re worried about purple hands (it will wash off after a few washes), wear a pair of disposable gloves. Using a food processor also makes it easier to grate if you have one.

Spiced Beetroot Relish-3

Spiced Beetroot Relish
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Jo @ Country Life Experiment
Ingredients
  • 1 kg beetroot
  • 1 onion
  • 2T oil
  • salt and pepper
  • 3t allspice
  • 1½ c sugar
  • 500ml cider vinegar
Method
  1. Peel and grate the beetroot. I used a food processor to grate it.
  2. Finely dice the onion.
  3. In a large shallow pan, heat the oil. Sweat the onion gently for 5 minutes until clear.
  4. Add in the allspice and fry a further minute
  5. Stir in the grated beetroot and cook for a few minutes.
  6. Season with salt and pepper.
  7. Add in the cider vinegar and sugar. Stir and cook for about 30 minutes or until the liquid has largely evaporated and mixture thickens slightly.
  8. Spoon the hot relish into sterilised jars.
Notes
This quantity filled 3 jars.
3.5.3208

Pop a spoon full of relish on a sandwich or hamburger, or even serve with roast beef or lamb. It’s beautiful either way. We had some with our dinner on Sunday night. It was delicious!

Spiced Beetroot Relish-7If you’re not sure how to sterilise jars for jams and relishes, check out this post which is full of info.

Has it turned cold where you are? Do you love beetroot?

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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Summer holidays seem a million years ago already. Summer holidays seem a million years ago already. It’s all systems go here as we try to get our rhythm going. School and work are busy, community events are coming back, and our harvest is in full swing. It’s a lot to manage. No matter how busy we are, I’ve been prioritising my evening walk. Sometimes C or the kids come with me and we talk and make plans, and sometimes I go alone, with a podcast for company. Either way, the golden hour is always breathtakingly beautiful and I snap way too many pics. None of them ever fully capture the magic, but I can’t help myself. I mean look!!! 😍
The kids have been wanting to build a raft for the The kids have been wanting to build a raft for the dam for a while. They collected some old barrels and pallets, and got some rope to lash it all together. This morning they put it together and floated it out into the middle of the dam. Plenty of magical days to be had playing on the dam ahead of us!
The orchard doesn’t stop. We’re getting basket The orchard doesn’t stop. We’re getting baskets and baskets of fruit each day and I’m running out of things to do with it all. I’ve taken quite a few to work to give away. I’ve made jams and pastes and chutney. I’ve cooked and frozen apricots and nectarines for fruit crumble this winter and dehydrated plums and apples for lunch boxes. The pantry and freezer are filling up.
I woke up yesterday and it was raining - a perfect I woke up yesterday and it was raining - a perfect time to deep clean. I dusted, de-cobwebbed, sorted, wiped, scrubbed, vacuumed and washed. Of course it will stay this way for 34 seconds, but it’s nice while it lasts.
We’re slowly (verrry slowly) getting back into t We’re slowly (verrry slowly) getting back into the swing of school and work. I think C might secretly be glad we’re leaving him each day so he can get through the many jobs that he always has at this time of year. He’s fencing and slashing thistles and drenching the lambs and a thousand other things that need to be done to keep the farm ticking over. In the evenings he often joins me on my walk and we talk about our plans for the garden and farm. We’ve had a lot of rain over the past few days and the air is so clear and the evening light is amazing. I keep stopping to take photos.
Late summer harvest is coming in. I’ve got tomat Late summer harvest is coming in. I’ve got tomatoes, stone fruit, corn, and even early apples sitting on my bench needing to be dealt with. I’ve got a big pot of tomato passata on the stove (I need to make at least 50 jars this year) and I went through our jams and pickles and made a list of what I need to make this year. Next week I will get out the dehydrator and start drying fruit for snacks and muesli. It’s all systems go!

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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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