Beetroot Relish – Recipe
(Photo by: dolphy_tv / Fotolia)Ingredients:
- 4 pieces of beetroot
- 4 pieces of onions
- 1 dash of oil, for the pan
- 1 teaspoon ginger, ground
- 1 teaspoon turmeric, ground
- 1 pinch of salt
- 1 pinch of pepper
- 240 ml rice vinegar
- 240 grams of sugar
- 1 dash of oil
1. Peel the beetroot
(Photo by: dolphy_tv / Fotolia)First wash the beetroot, remove the stalk and root tips, peel the tubers and slice into pens. Tip: Wear gloves, as the tubers are very colored.
2. Prepare the onions
(Photo by: dolphy_tv / Fotolia)Peel and finely chop the onions.
3. Sauté the onion pieces
(Photo by: dolphy_tv / Fotolia)Heat the oil in a pan and fry the onion pieces until translucent.
4. Add ingredients
(Photo by: dolphy_tv / Fotolia)Then add the beetroot, ginger and turmeric powder and the sugar.
5. Add oil
(Photo by: dolphy_tv / Fotolia)Then add the oil and let it cook for about 45 minutes – stirring occasionally.
In the meantime, sterilize the jars – put them in the oven without a lid, then heat the oven to 150 degrees and leave the jars in the oven for 15 minutes.
In the meantime, put the lids in a saucepan with water and a dash of vinegar, bring to a boil and cook for 5 minutes.
6. Complete the relish
(Photo by: dolphy_tv / Fotolia)Now season the finished, slightly thickened relish with salt and pepper, pour into the clean glasses and close tightly. The relish can be kept for several months.
