Who can resist the magic combination of beetroot and dill? This relish is my nourishing alternative to the store-bought kind that is often laden with preservatives and white sugar. It makes a perfect, tasty little addition to veggie and mushroom burgers, avocado toast, roasted veggies or a yummy rainbow salad bowl. I like to make a big batch, as a jar-full always makes a very welcome gift too.
Makes 1—1½ kg (2 lb 3 oz—3 lb 5 oz/5—6 cups).
Ingredients 6
1 kg beetroot (beets), peeled and diced
3 green apples, medium, peeled, diced
4 red onions, thinly sliced
300 g coconut sugar
40 g fresh dill, finely chopped
250 ml apple cider vinegar
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Method 5
Pulse the and in a food processor until finely chopped.
Combine the and in a saucepan and sauté for about 15 minutes over medium heat until all the sugar is dissolved and the onion is translucent and soft.
Increase the heat to high and add the and mix, and to the saucepan. Cook for 10 minutes, stirring well.
Place a lid on the saucepan, reduce the heat to low and simmer for 50 minutes, stirring occasionally.
Turn the stove off and allow the relish to cool for 30 minutes before dividing between warm, sterilised jars. Keep in the refrigerator for up to 2 weeks.
