Roasted Beetroot Relish
This relish preserves the earthiness of the root without swamping it in vinegar as can happen with beetroot. It is best made with young roots (found typically in the latter part of the summer) and makes a brilliant companion to mackerel. It’s also great in a sandwich or served with goat’s cheese.
Makes 5 x 225g Jars
1kg young, small fresh beetroots, washed and trimmed
Extra Virgin Olive Oil
250g Granulated Sugar
150ml Red Wine Vinegar
2 tbsp Balsamic Vinegar
1 small Red Onion, finely chopped
50g Freshly grated horseradish.
For the tomato puree
1kg Piccadilly Tomatoes, or Datterini if you prefer
2 tsp Flaked Sea Salt
4 garlic cloves peeled and sliced
50ml Extra Virgin Olive Oil – we use a classic Sicilian oil for this because it is a wonderful partner to tomatoes and root vegetables. Primo Organic is an excellent choice.
Begin by roasting the beetroots in a baking dish drizzled with olive oil and at a heat of 180C/350F for around 60 minutes (you may need a little longer depending on your oven) or until the skins are blistered and baggy. Leave aside to cool and then peel off the skins. Coarsely grate the beetroot in a food processor (you can do it by hand but it’s quite a messy job). Depending where you live, you may be able to find pre-roasted beetroots in your local market, this is something you see regularly in Italy, so it’s worth checking to see if you can make the shortcut.
Simultaneously, to make the tomato puree, halve the tomatoes and place them skin side down on a baking tray alongside the garlic cloves. Sprinkle with flaked sea salt and the olive oil. Roast in the same oven as the beetroots for around 60 minutes. Remove and pass through a mouli – you should end up with around 300ml of intense tomato puree.
Put the sugar, vinegars, onions and horseradish in to a large saucepan and bring to the boil. Cook for 5 minutes. Then add the tomato puree and cook for a further couple of minutes. Then add the grated beetroot and cook for a further 10 minutes or until fully combined and thickened. Transfer to sterilized jars and seal with a vinegar-proof lid.
Use within 12 months and refrigerate once opened.