In the spirit of 'make do and mend' - I have been trying to waste less food. The recipe for this Beetroot and Fennel relish is something that I just made up, mostly due to the ingredients needing to be cooked or they would have been in the compost bin very soon!
I adore beetroot relish as an accompaniment with cheese. I think that I got hooked on this combo after having a cheese platter at Domaine Chandon in the Yarra Valley many years ago but nothing beats/beets (get it, beets!?!) making it yourself.
2 large beetroots
2 small to medium fennel bulbs
2 small brown onions
approximately 2 cups of cider vinegar
1 cup of caster sugar
about 1/3 cup mustard seeds
Clean beetroot bulbs and fennel. Chop fennel into large chunks, chop beetroot into eights.
- Lightly drizzle olive oil on beets and fennel and roast in a hot oven for about 35 minutes (or until beets are slightly soft) Keep an eye on the fennel to make sure that it doesn't burn!
- Remove from oven and cool.
Place beets and fennel in a food processor and blitz until it is in small pieces. Do not turn into a paste!
Chop onions and lightly sweat until transparent in a large pot. Add the beet and fennel mixture and slightly cook together for a minute or two. Add sugar, mustard seeds and vinegar and bring to the boil. Turn heat down and simmer for 40 minutes, keep and eye on the mixture to make sure it doesn't dry out too much or is sticking to the bottom of the pot.
Mixture should be glossy, a little saucy but not too runny! Spoon into sterilized jars and seal. Relish should last about 2 to 3 weeks in the refrigerator if not sealed in a jar, it will last longer if properly sealed.
Enjoy your relish with some delicious cheese and bread!