Sweet beetroot relish

beetrootrelish My beetroot relish is so versatile. It is great on it’s own, can be added to a green salad, served with meat or used as a relish in wraps or sandwiches.


Sweet beetroot relish
This beautiful relish is perfect with beef or used on an open sandwich, deconstructed burger, salads or wraps.
Paleo Princess:
Cuisine: Modern Australian
  • 3 medium-large beetroots
  • 3 medium green apples
  • 1 red onion, finely sliced
  • 1 Tablespoon of olive oil or coconut oil
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons water
  • 2 Tablespoons honey
  • ¼ teaspoon dried chilli seeds
  • ½ teaspoon ground coriander
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon yellow mustard seeds
  1. Grate the beetroot and green apple and set aside.
  2. Heat a frypan on medium heat and without adding any oil, add the mustard seeds to the frypan and stir until they begin to pop.
  3. Once the seeds begin to pop, add oil and onion and stir until the onion is translucent.
  4. Add grated beetroot and apple and stir until well combined.
  5. Add water, honey, vinegar, chilli seeds, ground coriander, lemon juice, cinnamon and allspice and stir until well combined then reduce heat to a simmer.
  6. simmer for 20-30 minutes.
  7. Taste the relish and adjust slightly if needed by adding additional honey (to sweeten) or chilli seeds (if you want a little more kick from the relish).
  8. Store relish in a mason jar or airtight container in the fridge.