Roasted beetroot relish
Published: December 19, 2014 at 2:30 PM
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serves 8
Easy
Total time: 20 mins
+ 1½ hours in the oven
0 reviews
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Capers, gherkins and balsamic vinegar add a tangy punch to this moorish beetroot relish. We think it works really well with grilled meats or burgers - perfect for the BBQ season.
Vegetarian
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Ingredients
Nutrition
-
4 medium beetroot
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4 cloves garlic
unpeeled
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olive oil
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1 tbsp balsamic
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1 tbsp capers
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1 tbsp gherkins
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chopped to make 2 tbsp flat leaf parsley
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1 tbsp white wine vinegar
Nutrition: per serving
- kcal84
- fat7g
- saturates0g
- carbs4.5g
- sugars0g
- fibre1.1g
- protein1.1g
- salt0.21g
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Method
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step 1
Heat the oven to 190c/fan 170c/gas 6. Trim each beetroot leaving the stalk and root end attached. Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic. Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water. Season, cover tightly with the foil and roast for about 1-1½ hours or until tender.
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step 2
Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl. Finely chop the capers and gherkins and add to the beetroot with the chopped parsley.
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step 3
Squeeze the roasted garlic out of each clove and mash in a small bowl. Add the white wine vinegar and 2 tbsp olive oil and whisk together. Season, pour over the beetroot and mix well.
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