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Roasted beetroot relish

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

Posted by: kim




1 - 2 hrs

Skill Level




Courses etc.

Nibbles and Snacks
Side dishes

You will need

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

Temporarily unavailable due to high coronavirus demand

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.


  • 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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Shopping List

Beetroot Loose UK ORGANIC
Real Foods
Real Foods (each)
Olive Oil Italy ORGANIC
Suma (500ml)
Capers in Extra Virgin Olive Oil ORGANIC
Sunita (125g)

Temporarily unavailable due to high coronavirus demand

Sweet & Sour Gherkins ORGANIC
Biona (350g)
Fresh Flat Parsley ORGANIC
Real Foods (1pack)
Balsamic Vinegar ORGANIC
Biona (0.5l)