My Nan used to make the best beetroot relish. In Poland we serve beetroot relishes as a side dish, typically on a Sunday with either fried chicken legs or “mielone” mince meat patties (like a meat loaf with shape similar to fish cakes). When I was a little girl, I used to hate beetroot relish, so much that when it was served for dinner I hid under the table refusing to eat my meal. Luckily for me as I grew older my hate to beetroot relish started to fade and now I love it!
I’m used to eating beetroots (we Poles love our beetroot soup!) but I never actually thought of how healthy and good for us they are, with a lot of benefits like lowering blood pressure and helping our immune system fight all sorts of sniffles we should eat more of them!
Slow Cooked Beetroot Relish
- 4 – 5 large beetroots, peeled and grated
- 1 tbsp butter
- 2 tbsp cornflour
- pinch of salt
- 2 tbsp sugar
- 1 tbsp balsamic vinegar
- 2 tbsp water
Add to a slow cooker the following ingredients: grated beetroots, butter, pinch of salt, sugar, balsamic vinegar and water. Mix it well until all ingredients are combined. Set your slow cooker for high and cook the relish for 3 hours (stirring once every hour). After 3 hours stir in the flour and cook for 1 hour on high. Once cooled, transfer to jars and keep refrigerated for up to 4 days.