beetroot relish in a jar on table, natural organic food - homemade preserve for winter

What’s not to love about beetroot?

It’s colourful; the colour of beetroots is caused by the colours, betanin and vulgaxantin. Beetroot extract is used as a food colour and has E-number E162.

Adaptable; can be eaten in an array of savoury or sweet dishes, and is fairly easy to grow. You can also eat the greens, more info on this in our blog.

Highly nutritious; is an excellent source of folate and a very good source of manganese, potassium and copper. They’re also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6 (thanks for the info The Worlds Most Healthiest Foods)

And beets even have their own Facebook page 

If you love beets, you’re sure to love this recipe for Homemade Beetroot Relish that we found in the archives.

Homemade Beetroot Relish

3 Large Beetroot (save the greens for your salad)

1 Cup Brown Sugar

1 Cup Green Goddess Apple Cider Vinegar

Zest from one orange


Peel the beetroots and grate in your food processor. Don’t worry if your hands get stained, it washes off pretty quickly.

Put the beetroot in a pot with the orange zest, brown sugar and vinegar.

Bring to the boil and then simmer with the lid on for 10 minutes.

After 10 minutes, have a look. If there is a lot of liquid, take the lid off for the final 10 minutes of cooking to allow it to thicken up.

Spoon into hot, sterilised jars and seal.