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.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!