Roast Beetroot Relish

Roast Beetroot Relish

Makes 4 jars

Tomato sauce:

  • 1 tbsp olive oil
  • 2 garlic cloves
  • 2 sprigs rosemary and Italian parsley
  • 2 whole dried chillies
  • 1 tin 400g of good quality cherry tomatoes
  • salt and pepper to taste

1. In a pan heat the olive oil and fry the garlic lightly. Add the herbs, chillies and canned tomatoes.

2. Allow to simmer for 15 minutes or until reduced, and season to taste.

Beetroot relish:

  • 1kg fresh beetroot, washed and trimmed
  • 1 tbsp olive oil
  • 1 large red onion, finely chopped
  • 50g brown sugar
  • 100g caster sugar
  • 100ml brown balsamic vinegar
  • 50ml red wine vinegar

1. Preheat the oven to 180°C.

2. Arrange the beetroot on the oven tray, cover with foil and bake in the oven for 35–40 minutes or until tender. Place the beetroot in a food processor and blitz, leaving a bit of texture.


1. Place the olive oil and red onion in a large pan and cook on a low heat for 5–10 minutes until the onion is soft. 

2. Add the sugars and vinegar and bring to the boil before turning down the heat and adding the pulsed beetroot and tomato sauce. 

3. Cook for a further 10 minutes or until the relish has reduced to a thick consistency. 

4. Place the relish in sterilised jars with vinegar-proof lids and use within one year. Once open, keep in the fridge. 

Recipe Diane Heierli • Photography C&D Heierli