Friday 1 February 2013

Beetroot Relish

Sweetness of the beetroot and the tang from the lemon makes this relish delicious and tasty.


2 medium raw beetroots
1/4 small  white cabbage
1 tablespoon brown sugar
Juice of half lemon
1/2  tablespoon  sunflower oil
1 green chilli finely diced.
1/4 teaspoon cumin seeds
1 red dried chilli
1/2 teaspoon salt


1. Remove the core from the cabbage and shred it finely.
2. Peel and grate the beetroot.
3.Add oil in a pan when it heats up, add the cumin seeds and dried red chilli, once  the cumin starts to crackle add the grated beetroot and cabbage.
4. Stir fry till both vegetables start to wilt but still retain their crunch, add the sugar, chillies, lemon juice and salt and stir fry for 2 more minutes.
5. Transfer to a serving dish.
Serve as a side dish to a main meal, alternatively use it as a sandwich filling.

You may like:
Papaya Salsa

The beet root used in this recipe was one of the ingredients that was in my Organic Fruit and Veg box sent to me by Riverford Organic farms.


  1. This looks fantastic! And I just received beets and cabbage in my CSA this week. Perfect timing.

  2. Very interesting and attractive relish.

  3. I just can't imagine these ingredients working but that's because I've never tried it. I shall have a go and see what taste develops from it. Thanks for the tip.

  4. Wonderful and yummy yummy :) Nice clicks :)

  5. Very healthy..... & colorful...:-)

  6. This sounds lovely, I'd nver have thought about making it, but I think I'll have to try it now.

  7. This looks so great :) It will help me use my glut of beetroot Thank you !

  8. My beetroot love knows no bounds.

  9. Definitely trying this! I LOVE beetroot! T


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