Sunday, 21 August 2011

Roasted sweet beet relish

I decided to use some of the ingredients from the garden. I made Pickled Green Beans - something new for me, my old favourite Blackberry Jam one of
Hugh Fearnley -Whittingstall recipes. It smells great, looks even better, but so messy to make that I think I will stick to my original recipe of Beetroot Chutney.

Roasted Sweet Beet Relish
1kg small beetroot, trimmed
glug Olive Oil
250g granualted usgar
150ml red wine vinegar
2 tabsp. balsamic vinegar
1 large red onion, peeled and finely chopped
50g finely grated fresh horseradish
Roasted Tomato Puree
1kg tomatoes
2tsp sea salt
4 cloves garlic - peeled and sliced
50ml olive oil

Pre-heat the oven to 180C/Gas 4
1. Start by making the Tomato Puree: cut the tomatoes in half and place them skin
side down on a baking tray. Sprinkle with salt, garlic and olive oil.
2. Roast them for approx 1 hour.
3. Remove the skins and rub through a sieve to remove the seeds
4. You should end up with approx 300ml tomato puree
5. Put the beetroot into a baking dish and trickle with the olive oil.
6. Roast for 1 hour 30 mins until the skins go black - allow to cool
7. Remove the skins and finely chop the beetroots.
8. Place the sugar, vinegar, onion, horseradish into a large pan and bring to the
boil - cook for 5 mins
9. Add the tomato puree, then beetroot
10 Cook for approx 10 mins until thickened.
11 Transfer to sterilised jars, seal and label.

Use within 1 year and keep in fridge once opened.


Pondside said...

This sounds very interesting. Do you process in a water bath?...and if so, for how long?

Andrea said...

Thanks for your comment about my tomatoes. All your canned goods look wonderful. I put mine in the freezer, but I'm hoping to try canning well enough to put things on a shelf without spoiling. Hugh Fearnley Wittingstall has some books out in USA too. I just got a new one River Cottage Every Day out of the library. Happy cooking!

Raindrops and Daisies said...

Just dropped your blog from another one and it is lovely.

Your recipes are great.

I will be back.


ps was going to follow you but can't find the button!