Roasted beetroot relish

  • serves 8
  • Easy

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.



  • beetroot 4 medium
  • garlic 4 cloves, unpeeled
  • olive oil
  • balsamic 1 tbsp
  • capers 1 tbsp
  • gherkins 1 tbsp
  • flat leaf parsley chopped to make 2 tbsp
  • white wine vinegar 1 tbsp


  • 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.

Nutritional Information

  • Kcals 84
  • Carbs 4.5g
  • Protein 1.1g
  • Fat 7g
  • Salt 0.21g
  • Fibre 1.1g