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| Beautiful Beets |
I found a recipe in the paper weeks ago and was reminded of it when a friend visiting for the country bought me a jar of home made beetroot relish. Isn't that just so country and wholesome, home made beetroot relish from a country kitchen. Well I blinked and I'd managed to eat the whole jar, on a sandwich, on a burger, or my favourite with a piece of cheese. So rather than wait for another visit, I thought I'd try it out for myself, although I don't think relish made from my inner city kitchen has quite the same appeal.
Now do you think I could find the recipe I was looking for? It was gone, thrown out in a cleaning binge no doubt with all the other bits of newspaper that clutter my table tops. After a bit of research I came up with my own version and in no time I had some relish for my cheese! There is only one problem .... I think it needs some tweaking.... It tastes just fine, the flavour is spot on but my limited relish making experience has left me with strips of beetroot in a watery sauce. Im not sure where I went wrong?
On the other hand I took some nice photos so will revisit my relish soon and try to perfect it. Until then enjoy the photos of my failed relish attempts!
Beetroot Relish - what not to do!
8 cups grated beetroot
2 cups grated apple
2 cups grated or finely chopped onions (brown or red)
3 cups vinegar - I used malt vinegar and white wine vinegar
2 tsp white mustard seeds
2 tsp black mustard seeds
the rind of one large orange
1 1/4 cups of brown or white sugar
Combine all the ingredients in a large saucepan and boil. Once boiled simmer until vegetables are cooked and soft, leave to simmer for a further 30 mins. Place into pre-washed warm jars and seal while still hot.
This doesn't look like much of a fail to me! Your photos are gorgeous and the relish looks lovely!
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