Roasted beetroot relish
- Preparation and cooking time
- Total time
- + 1½ hours in the oven
- Easy
- serves 8
Skip to ingredients
- 4 medium beetroot
- 4 cloves garlicunpeeled
- olive oil
- 1 tbsp balsamic
- 1 tbsp capers
- 1 tbsp gherkins
- chopped to make 2 tbsp flat leaf parsley
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal84
- fat7g
- saturates0g
- carbs4.5g
- sugars0g
- fibre1.1g
- protein1.1g
- salt0.21g
Method
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.
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.
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.
