Caramelised Onions & Beetroot Relish

These are fancy things.

The sort of fancy things I get on fancy food from fancy places – not the sort of thing that I typically make at home.

But it is so handy having caramelised onions or beetroot relish in your fridge, ready for use at any time.

They’re brilliant next to salads, on roast veggies, in burgers, on fresh bread or on warm scones and you can also put onions or relish into tarts or on pizza.

These recipes are not loaded with sugar (like the store-bought kind) and best of all they look pretty.

Beetroot relish is pictured here with roast lentil-nut sausage and caramelised onions are pictured with fresh scone.


First, make caramelised onion, then if desired, turn it into beetroot relish.

INGREDIENTS (for caramelised onion)

4 onions
1 tablespoon oil
1 tablespoon balsamic vinegar
2 teaspoons sugar (optional)
3 teaspoons mustard seeds

ADDITIONAL INGREDIENTS (for beetroot relish)
3 medium size fresh beetroot
1 tablespoon balsamic vinegar
1 teaspoon oil
1 cup water
2 teaspoons mustard seeds

INSTRUCTIONS (for caramelised onion)

Finely slice the onions, fry at medium heat (don’t burn them) with oil and sugar until transparent. When half-way cooked add mustard seeds and balsamic vinegar. Serve.

INSTRUCTIONS (for beetroot relish)

Chop and peel beetroot. Drop into blender and whizz until beetroot is in fine pieces. Add caramelised onion (as prepared above) to beetroot along with all other ingredients. Cook until water has reduced. Serve.

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