Beetroot Relish Jamie Oliver Food
SPICY BEETROOT RELISH
Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
Provided by Tisme
Categories Australian
Time 1h45m
Yield 2 jars
Number Of Ingredients 9
Steps:
- Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
- Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
- Taste for seasoning while it is still warm and adjust if necessary.
Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2
FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER
Make and share this Foil-Roasted Smoked Beets - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
- Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
- Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.
Nutrition Facts : Calories 144.5, Fat 10.4, SaturatedFat 1.4, Sodium 89.8, Carbohydrate 12.1, Fiber 2.4, Sugar 9.1, Protein 2.2
BEETROOT RELISH
This is just the thing to make an ordinary everyday sandwich or wrap into a gourmet lunch! It is so nice served with a fresh crusty bread and cheese. Wear gloves and protect benches when grating the beetroot as cut beetroot stains everything!
Provided by Tisme
Categories Vegetable
Time 55m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Place all ingredients into a large saucepan on medium heat and stir well until the sugar is disolved.
- Bring to boil and cook for 30 minutes or until the relish mixture is reduced and syrupy.
- Being careful, spoon the hot beetroot relish into sterilised jars and seal.
Nutrition Facts : Calories 617.8, Fat 0.6, SaturatedFat 0.1, Sodium 578.1, Carbohydrate 143.5, Fiber 7.1, Sugar 132.3, Protein 5.7
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