Riverford Wicked Leeks
Beetroot relish recipe image

Print Beetroot relish

A full-flavoured and easy-to-make relish. Leave this for a month before eating it to let the flavours mellow. This goes well with strong tasting meats, particularly terrines and game, and with mature cheeses. Or stir through a little Greek yoghurt for a dip for pittas.


  • 1kg raw beetroot, peeled & coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor that will do this)
  • 750g red or white onions, finely sliced
  • 750g apples, peeled, cored & grated
  • 500ml red wine vinegar or cider vinegar (at least 5% acidity)
  • 500g soft light brown sugar
  • 2 tbsp peeled & freshly grated ginger
  • 2 garlic cloves, peeled & crushed
  • 2 sticks cinnamon
  • 1 heaped tsp turmeric
  • 2 tsp paprika or cayenne
  • 1 level tsp ground cloves
  • Zest & juice of 2 oranges
  • A splash of port (optional)


  1. Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole dish. Don’t use any other metal pan, as the vinegar may react with it.
  2. Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.
  3. Remove the cinnamon sticks. Pot the relish into warm, sterilised jars; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months.
  4. Once opened, keep in the fridge and eat within a week.
want to cook with fresh ingredients? try one of our award winning veg boxes