Roasted beetroot relish
Try this smart idea for a homemade, punchy relish to serve alongside grilled summer veg
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins
Vegetarian
- 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 1-11/2 hours or until tender.
- 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.
- 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.
Per serving
84 kcalories, protein 1.1g, carbohydrate 4.5g, fat 7 g, saturated fat 1g, fibre 1.1g, salt 0.21 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10952/
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Ingredients
- 4 medium beetroot
- 4 garlic cloves , unpeeled
- olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp capers
- 1 tbsp gherkins
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp white wine vinegar
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This is great for vegetarians or as a side dish. A pretty and colourful addition to any barbecue
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 1 hr 30 mins
Vegetarian
Ingredients
- 4 medium beetroot
- 4 garlic cloves , unpeeled
- olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp capers
- 1 tbsp gherkins
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp white wine vinegar
Per serving
84 kcalories, protein 1.1g, carbohydrate 4.5g, fat 7 g, saturated fat 1g, fibre 1.1g, salt 0.21 g
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