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

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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!

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.

📖 Recipe

Beetroot Relish

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

5 from 13 votes

Print Pin Rate Save

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 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

Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

Hope you enjoy this as much as I do!

Lizzie

Homemade Beetroot Relish Recipe

Reasons to Love Beetroot Relish

How to Make Beetroot Relish

How to Use Beetroot Relish