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Roasted beetroot relish

Name: Roasted beetroot relish
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 4 medium beetroot; 4 garlic cloves, unpeeled; 4 garlic cloves, unpeeled; 1 tbsp balsamic vinegar; 1 tbsp capers; 1 tbsp gherkins; 2 tbsp chopped flat-leaf parsley

Try this punchy relish to serve alongside grilled summer veg or other BBQ fodder.

Posted by: kim
On: 17/06/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Barbecue
Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
4 medium beetroot		More products
4 garlic cloves, unpeeled		More products
4 garlic cloves, unpeeled		More products
1 tbsp balsamic vinegar		More products
1 tbsp capers
1 tbsp gherkins		More products
2 tbsp chopped flat-leaf parsley		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the oven to 190C/fan 170C/gas 6.
Trim each beetroot leaving the stalk and root end attached.
Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic.
Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water.
Season and cover tightly with the foil and roast for about 1-11/2 hours or until tender.
Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl.
Finely chop the capers and gherkins and add to the beetroot along with the chopped parsley.
Squeeze the roasted garlic out of each clove and mash in a small bowl.
Add the white wine vinegar and 2 tbsp olive oil and whisk all this together.
Season, pour over the beetroot and mix well.