Cooking school

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

Beetroot relish (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

Beetroot relish (Photo by: dolphy_tv / Fotolia)

Peel and finely chop the onions.

3. Sauté the onion pieces

Beetroot relish (Photo by: dolphy_tv / Fotolia)

Heat the oil in a pan and fry the onion pieces until translucent.

4. Add ingredients

Beetroot relish (Photo by: dolphy_tv / Fotolia)

Then add the beetroot, ginger and turmeric powder and the sugar.

5. Add oil

Beetroot relish (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

Beetroot 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.

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