Beetroot and Orange Relish
Photography by Minka Firth.
This simple relish is quick to make and delicious served with the Lamb and Fresh Herb Meatloaf or with any grilled meat or chicken.
INGREDIENTS
600 grams medium size beetroot
1⁄2 cup brown sugar
2 cloves garlic, sliced
2 teaspoons ground coriander
zest and juice of 2 oranges
1⁄4 cup sherry vinegar
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Wrap the beetroot in foil and place in a baking dish. Cook in the oven until tender. Unwrap the foil and when the beetroot are cool enough to handle, scrape off the skin. Grate the beetroot on the coarse side of a box grater and place in a saucepan. It’s a good idea to wear disposable gloves when handling beetroot. Add the remaining ingredients, season and simmer gently until the relish is reduced and syrupy. Serve warm or at room temperature. This relish will keep in a sealed container in the refrigerator for 3 weeks. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!