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    Home » Recipes » Dressings & Sauces

    Homemade Beetroot Relish Recipe

    Modified: Sep 14, 2020 · Published: Dec 5, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 27 Comments

    3445 shares
    Jump to Recipe Print
    side view of beetroot relish in a glass jar with a blue napkin behind it

    This easy beetroot relish recipe is a delicious way to use up beets. It can be used in the same ways as a chutney or jam, and makes a beautiful addition to sandwiches, burgers, salads, cheese boards, and more!

    close up of homemade beetroot relish in a glass jar next to a blue napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I see you, people out there who have a bunch of beets you need to use up (or maybe you intentionally bought a lot of beets because you love them like me). This recipe is my gift to you!

    Speaking of gifts, I also made this beetroot relish with the holiday season in mind. With its vibrant red color, it would make a really fun Christmas gift!

    Throw in a batch of my Classic Thumbprint Cookies with Carrot Jam (another great way to use a veggie in a jam) and some Easy Baked Parsnip Chips, and you’ve got an amazing gift for your neighbors, mailmen, teachers, and more.

    Or, you can just keep it all for yourself. I honestly wouldn’t blame you, because it’s SUPER delicious! And it has a lot of other things going for it too…

    Reasons to Love Beetroot Relish

    • That color though! [insert heart eye emoji here]
    • It’s sooo versatile. You’ll want to eat it on everything!
    • Once you grate the beets and throw them in a pot with the other ingredients, you can pretty much let it cook and forget about it. I love recipes like that.
    • The relish has hints of apple and ginger, and believe me…they are such great companions to earthy beets.
    beets, apples, red onion, ginger, sugar, and vinegar on a counter

    How to Make Beetroot Relish

    The key to any good relish is making sure the ingredients are finely chopped. You want them to cook down and get even smaller and blend right into each other.

    So first, slice off the tops of your beets and remove the skin with a swivel peeler. Then use a hand or box grater to slice the beets. Once you get started, you can actually do this very quickly. Here is the the box grater and hand grater I recommend.

    grated beets in a white bowl with a grater next to it

    Next, add the beets to a large pot. Dice the red onion, apples, and ginger, and throw them in there too. Pour in the sugar, apple cider vinegar, salt and water. Stir it all up!

    Finally, cover and bring to a boil, then reduce heat to a simmer. Let it cook for ~30 minutes, or until the beets are tender and have cooked down. And there you have it – grated beetroot relish!

    • beets, red onion, ginger, apples, and salt in a black pot
    • ingredients for beetroot relish in a large black pot with a black spoon

    How to Use Beetroot Relish

    There are just SO many ways to use this sweet, earthy, and zesty beet jam/chutney/relish. Here are a few of my favorites:

    • Spread on toast with butter or whipped cream cheese.
    • Put on top of sandwiches, burgers, fish, or tacos.
    • Served with a cheese or charcuterie board.
    • Mixed into oatmeal or yogurt.

    Expert Tips and FAQs

    • Use gloves when handling beets if you don’t want to stain your hands, and remember to wash your knife and cutting board right away. I usually forget to do this, but the red color comes out after a few really good soapy washes.
    • Feel free to adjust the seasonings to your liking! Add more ginger for a zestier relish, more apples and sugar for a sweeter jam, or add some garlic for a savory option.

    Can you freeze beetroot relish?

    Yes, this relish freezes well. Transfer it to airtight containers and store in the freezer. Let it thaw in the fridge overnight before using it.

    How long does beetroot relish keep?

    This recipe can last in the freezer for up to 3 months or in the fridge for 1-2 weeks.

    side view of beetroot relish in a glass jar with a blue napkin behind it

    More Veggie Condiments

    If you like this recipe, I bet you would love these!

    • Pickled Red Cabbage
    • Healthy Creamy Jalapeno Sauce
    • Radish Green Pesto
    • Roasted Red Pepper Pasta Sauce
    • Hidden Veg Pasta Sauce

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    close up of homemade beetroot relish in a glass jar next to a blue napkin

    Beetroot Relish

    A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.
    4.96 from 24 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Servings: 6 people
    Calories: 95kcal
    Author: Lizzie Streit, MS, RDN
    Cost: $10 to $15

    Equipment

    • Hand or box grater
    • cutting board and knife
    • Large pot with lid

    Ingredients 

    • 3 large beets - trimmed and peeled
    • 1 red onion - finely chopped
    • 2 apples - cored and finely chopped
    • 2 to 3 tablespoon fresh ginger - finely chopped
    • ¾ teaspoon fine sea salt - more to taste
    • ¼ cup sugar
    • ½ cup apple cider vinegar
    • ½ cup water

    Instructions

    • Use a coarse hand or box grater to shred the peeled beets.
    • Add them to a large pot with the onion, apple, ginger, salt, sugar, apple cider vinegar, and water. Cover and bring to a boil, then reduce heat to low and let the relish cook for ~30 minutes. Take off the lid and simmer for another 10-15 minutes to let some of the excess water evaporate.
    • Remove from heat and carefully pour out any liquid that's still left in the pot. Taste and adjust seasonings as desired. Transfer to glass jars or airtight containers, and enjoy!

    Notes

    • Store in the fridge for 1-2 weeks or in airtight containers in the freezer for up to 3 months.
    • Serve on sandwiches, burgers, taco, fish, toast, yogurt, oatmeal, or charcuterie boards.

    Nutrition

    Serving: 0.5cup | Calories: 95kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 249mg | Fiber: 3g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Hope you enjoy this as much as I do!

    Lizzie

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    3445 shares

    Reader Interactions

    Comments

      4.96 from 24 votes (19 ratings without comment)

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    1. Michele

      October 15, 2024 at 7:43 pm

      5 stars
      This was excellent. Very tasty combination. I added a bit more apple than called for. The whole family loved it and requested I make it again (soon)! Thanks!

      Reply
      • Lizzie Streit, MS, RDN

        October 17, 2024 at 10:50 am

        Hi Michele, yay! I’m thrilled to hear the relish was a hit with everyone. Thanks for your 5-star review 🙂

        Reply
    2. AJ Pid

      September 16, 2024 at 7:46 am

      Can you can this relish and how?

      Reply
      • Lizzie Streit, MS, RDN

        September 17, 2024 at 9:23 am

        Unfortunately, I have not tried canning it and do not know the process for doing so.

        Reply
    3. Suzann

      May 25, 2024 at 6:23 pm

      5 stars
      Thank you for a yummy and easy recipe! I used homegrown striped beets from a friend’s garden and added (my favourite) a dash of cinnamon and cloves. I thought the sweetness was perfect and so did the rest of my lunch guests! I’ll keep making this recipe 👍 Next time I’ll try normal, red beets.
      Thank you ♥️

      Reply
      • Lizzie Streit, MS, RDN

        May 30, 2024 at 11:24 am

        So glad you enjoyed the recipe, Suzann! It sounds like you made some delicious additions.

        Reply
    4. Carol

      March 18, 2024 at 8:58 pm

      Im going to try this tomorrow

      Reply
    5. Cindy Grobler

      November 22, 2023 at 3:06 am

      Large beets don’t mean anything to me.. I even googled and they can be 0.5kg -1kg. That’s too huge. Why didnt you use weight or cups? Too confusing.

      Reply
      • Lizzie Streit, MS, RDN

        November 27, 2023 at 10:31 am

        A large beet is about 3 inches (7.62 cm) in diameter and a little less than a pound (about 0.5 kg) in weight. The recipe works very well with this size of beet. It’s not too huge at all. You can use medium beets if that’s what you prefer.

        Reply
    6. Sheila

      September 11, 2023 at 12:46 pm

      Half the recipes is missing

      Reply
      • Lizzie Streit, MS, RDN

        September 12, 2023 at 8:41 am

        Hi Sheila, the full recipe is in the recipe card at the bottom of the post.

        Reply
        • Heather Godfrey

          December 15, 2023 at 8:20 pm

          4 stars
          Am adding this to my Brothers Christmas boxes with tomato chutney and shortbread biscuits. Thank you!

        • Lizzie Streit, MS, RDN

          December 18, 2023 at 7:39 pm

          Sounds like a lovely Christmas box! Thanks for commenting!

    7. Michelle

      August 20, 2023 at 8:51 pm

      Can I water bath can for longer preservation? If so, how long do I process?

      Reply
      • Lizzie Streit, MS, RDN

        August 21, 2023 at 4:16 pm

        Hi Michelle, unfortunately I do not have experience with preserving this recipe using a water bath for the jars, so I do not know the answer.

        Reply
    8. Keryl Rutter

      January 24, 2023 at 10:43 pm

      I love this recipe and so do my friends and family.
      I roast the beetroot in the oven first to get a more intense flavour and caramelise the onions in a large skillet first with the grated apples.

      Reply
      • Lizzie Streit, MS, RDN

        January 25, 2023 at 1:52 pm

        Hi Keryl, thanks for your comment! I’m so glad you love this recipe. It sounds like you have made some wonderful variations.

        Reply
    9. Mary

      November 28, 2022 at 3:25 am

      5 stars
      Delicious!! Although next time I’ll reduce the sugar. I found it slightly too sweet for my taste buds… Especially when eating it for breakfast with eggs x

      Reply
      • Lizzie Streit, MS, RDN

        November 28, 2022 at 1:51 pm

        Hi Mary, I’m glad to hear you enjoyed it. Thanks for leaving a review!

        Reply
    10. Wends

      August 27, 2022 at 12:55 pm

      Here in South Africa,we eat this as a side veg to a BBQ or any meal in the summer really. We also cook it whole,then peel it (it peels easier when cooked),then grate it,add salt and pepper and can it in the vinegar solution.

      Reply
      • Lizzie Streit, MS, RDN

        September 01, 2022 at 5:00 pm

        Yum! Sounds delicious!

        Reply
    11. Miguel Mori

      November 18, 2021 at 11:32 am

      5 stars
      the picture of the ingredients is very Helpful

      Reply
      • Lizzie Streit, MS, RDN

        November 19, 2021 at 10:58 am

        I’m glad to hear it!

        Reply
    12. sophie

      October 14, 2021 at 10:17 pm

      can I use normal vinegar for this recipe.

      Reply
      • Lizzie Streit, MS, RDN

        October 15, 2021 at 9:51 am

        Hi Sophie, yes you can!

        Reply
    13. Joni Dietrich

      August 31, 2021 at 4:40 pm

      Can this relish be canned? Or what would need to be added in order to can it?

      Reply
      • Lizzie Streit, MS, RDN

        September 01, 2021 at 9:20 am

        Hi Joni, this recipe does not include the proper techniques for making it canned/shelf-stable. Here is more information on safely canning relishes if you are interested: https://www.fcs.uga.edu/docs/FDNS-E-43-18.pdf

        Reply

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