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Beetroot and Balsamic Relish

Beetroot and Balsamic Relish

Difficulty: Easy
Season: Winter
Preparation: 10 minutes
Cooking: 40 minutes

How to


  1. Place all ingredients in a covered saucepan. Bring to a boil over high heat, then reduce to a simmer for 20 minutes.
  2. Remove lid and cook on low heat until most of the liquid has evaporated.
  3. Spoon into sterilised jars and seal.

Serving suggestion: Serve relish with cold cuts of ham or beef on rye, or mix ½ a cup relish with 125g softened cream cheese for a tasty dip. Will keep for several weeks refrigerated.


  • 3 beets, coarsely grated
  • 1 red onion, coarsely grated
  • 2 green apples, coarsely grated
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup water