Beetroot and Red Onion Relish
Recipe by Madalene Bonvini-Hamil and Ross Pike, British Larder,courtesy ofwww.freedomfood.co.uk.
- 15 g (½ oz) unsalted butter
- 150 g (5½ oz) red onions, peeled and sliced
- clove garlic, minced
- ½ tsp dried chilli flakes
- 150 g (5½ oz) raw beetroot, peeled and coarsely grated
- Salt and freshly ground black pepper, to taste
- 0 g (1¾ oz) dark brown sugar
- 50 g (1¾ oz) malt vinegar
- 1 sprig of thyme, leaves only
- Heat the butter in a medium saucepan then add the onions, garlic, chilli flakes, beetroot and seasoning and sweat on a low heat, until the mixture starts to caramelise. This should take about 10 to 15 minutes.
- Add the sugar and cook until dissolved. Deglaze with the vinegar and cook for a further 20 minutes over a low heat, stirring occasionally.
- Then stir in the chopped thyme, taste and adjust the seasoning if necessary. Transfer the relish into sterilised jars and keep refrigerated until needed. The longer you let the relish mature the better the flavour. However you can use it straight away as it’s just as delicious.
