Roasted beetroot relish

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

Posted by: kim
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

8

Courses etc.

Barbecue
Nibbles and Snacks
Side dishes

You will need

IngredientAdd
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 More products
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.

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Beetroot Loose UK ORGANIC
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Garlic ORGANIC
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£0.95
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