Beetroot is the perfect Winter ingredient and there are so many ways to prepare and cook beetroot.

Ryan Casey former President and stallholder at the SFM has a basic recipe for Beetroot and Balsamic Relish which can be enjoyed on almost anything.


1.5kg beetroot, grated
2 brown onions, sliced
2 cups of aged balsamic vinegar
2 cups water
9 teaspoons of yellow mustard seeds
550g brown sugar
7 cloves
Zest of an orange
Murray River sea salt & pepper to season


Fry onions in a little olive oil until brown, add balsamic vinegar, water and brown sugar and stir until dissolved.  
Add yellow mustard seeds, cloves and beetroot.
Bring to the boil and turn down to a medium heat and cover.
Cook for around 1 hour until the beetroot is soft and the liquid has reduced and thickened slightly.  Season as needed.
Spoon into hot sterilised jars and seal.


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