Backyard Harvest time – Beetroot Relish

Freshly harvested Beetroot

Freshly harvested BeetrootThe last of our first crop of veggies from the veggie patch are ready. So we have fresh Beetroot to harvest. Having never cooked beetroot before I hope this goes well. After lovingingly growing it in our backyard veggie patch I would hate to stuff up the last stage – the cooking! So here goes… I am going to attempt a relish because I thought it might be an easy place to start and because I love it as a dip.  Any ideas for the rest of the beetroot crop?? Leave your best beetroot recipes as a comment below

Roasted Beetroot relish/dip

Preparation time: more than 30 minutes

This dip is rich burgundy in colour and is a great complement to soft cheese.


 5 medium beetroot

100 g roasted cashews

300 mL light sour cream or plain natural yoghurt

20 g parmesan cheese grated

 2 cloves garlic finely chopped

3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

Sea salt

Freshly ground black pepper

 ½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon paprika

½ teaspoon ground cinnamon

Method:  Preheat oven to 200°C.   Trim and gently scrub the beets and then individually wrap in aluminium foil. Roast in the oven, turning occasionally, for 1 hour or until they are tender.    Remove from oven, open foil and leave to cool for 10 minutes. Wearing rubber gloves, gently rub beets to peel and discard skin. In a food processor add cashews and beetroots and process until finely chopped. Add the remaining ingredients and process until well blended. Store in small plastic containers.

Recipe notes:   Serve chilled with cracker biscuits or toasted Turkish or Lebanese bread. This dip can be frozen

And, be sure to let us know if you give this recipe a try.


3 Responses to “Backyard Harvest time – Beetroot Relish”
  1. Jo says:

    Beetroot Salad with red onion and fetta (Karen Martini… I think)
    (Serves 4)

    5 medium/large beetroot
    3/4 caster sugar
    3 tbsp sea salt
    150ml red wine vinegar
    1 red onion, finely sliced
    6 sprigs mint
    6 sprigs parsley
    150ml virgin olive oil
    sea salt and cracked pepper
    100g baby spinach leaves
    150g fetta

    Trim beetroot and place in a large saucepan. Cover with cold water. Add sugar, salt and half the vinegar and bring to the boil over medium heat. Simmer for one hour or until tender, then drain. When beetroot are cool enough to handle, remove skins under cold running water. (To avoid staining your skin when peeling, place your hands inside two freezer bags and slip the skins off under running water.)

    Grate beetroot on coarse side of grater and place in a large bowl. (You can also just chop into smallish chunks, if you prefer.) Add onion, mint leaves, parsley leaves, remaining vinegar and olive oil and season to taste. Transfer to a serving bowl and fold in spinach. Scatter fetta over salad.


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