This beetroot relish is delicious, especially when served with lamb. The texture can be adjusted to your own liking, and I suggest it be somewhat chunky to give a contrast to the smoothness of the lamb. This recipe was in a book of notes from my grandmother, and tastes amazing.
Ingredients
- medium beets, scrubbed and: 10 piece (chopped)
- onion: 1 cup (chopped)
- red bell pepper: 1 cup (chopped)
- stalk celery: 1 piece (chopped)
- salt: 2 Tbsp
- white sugar: 0.5 cup
- cauliflower: 1 cup (chopped)
- mustard seed: 3 Tbsp
- celery seed: 1 Tbsp
- white vinegar: 1 cup
Metric Conversion
Stages of cooking
-
In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
-
Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
