Beetroot and Orange Relish

From issue #9.
Photography by Minka Firth.
Beetroot and Orange Relish

This simple relish is quick to make and delicious served with the Lamb and Fresh Herb Meatloaf or with any grilled meat or chicken.


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


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