Olive Magazine

Roasted beetroot relish

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
    • + 1½ hours in the oven
  • Easy
  • serves 8

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal84
fat7g
saturates0g
carbs4.5g
sugars0g
fibre1.1g
protein1.1g
salt0.21g
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Ingredients

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

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.

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