Beetroots can be steamed or boiled with the skin on for 30 - 45 minutes until soft. You may also roast them for about 1 - 1 1/2 hours in the oven.
Ingredients
1 medium beetroot, cooked* [200 g], peeled and coarsely grated [1 cup, packed]
1 Granny Smith apple [130 g], grated
2 ripe pears (any variety, peeled and chopped into small pieces
1 teaspoon fresh ginger, finely chopped or minced
3 tablespoons apple cider vinegar
Juice from 1/2 lime
4 cloves
1/2 teaspoon whole cumin (or 1/4 teaspoon ground)
1/2 teaspoon ground cinnamon (or 5 cm / 2 inch stick)
1 star anise
1/3 teaspoon salt
Preparation
Place all ingredients in a saucepan.
Simmer for about 15 - 20 minutes while occasionally stirring.
The beets will become somewhat gel-like.
Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
Refrigerato when cool. This beetroot relish will keep for a couple of weeks in the fridge.
Serve as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages.
main ingredients: type of dish:side-dish cuisine:specific recipes: on-a-budget Type of meal:
main ingredients:
type of dish:
side-dish
cuisine:
specific recipes:
on-a-budget
Type of meal:
