Paleo Beetroot Relish
Transform your meals with this vibrant and nutrient-packed Paleo Beetroot Relish, a perfect blend of earthy sweetness and subtly spiced flavors. Made with fresh beetroot, tangy apple cider vinegar, raw honey, and aromatic spices like cinnamon, cloves, and mustard seeds, this relish is both paleo-friendly and deliciously wholesome. The addition of ginger and red onion infuses it with bold, zesty layers that pair beautifully with roasted meats, grilled vegetables, or even as a topping for salads. With only 15 minutes of prep time, this easy-to-make relish simmers to perfection in under an hour and stores well for up to two weeks. Elevate your condiments collection with this homemade recipe that's gluten-free, dairy-free, and packed with natural flavors!
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Recipe Information
Ingredients
- 500 grams fresh beetroot
- 1 medium red onion
- 120 milliliters apple cider vinegar
- 2 tablespoons raw honey
- 1 tablespoon fresh ginger
- 1 teaspoon mustard seeds
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Peel the beetroot and grate it using a box grater or food processor. Place the grated beetroot in a large bowl.
Peel the red onion and finely chop it. Add the chopped onion to the bowl of grated beetroot.
Grate the fresh ginger and add it to the beetroot and onion mixture.
In a large saucepan, combine the apple cider vinegar and raw honey. Heat on medium-low until the honey dissolves completely.
Add the grated beetroot, chopped onion, and ginger to the saucepan with the vinegar and honey.
Stir in the mustard seeds, ground cinnamon, ground cloves, sea salt, and black pepper, ensuring everything is well mixed.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 35-45 minutes, stirring occasionally, until the beetroot is tender and the relish has thickened.
Taste and adjust the seasoning if necessary. If you prefer a sweeter relish, add more honey; for more acidity, add a bit more vinegar.
Once cooked, remove the relish from the heat and allow it to cool slightly.
Transfer the beetroot relish to sterilized jars and store in the refrigerator. It will keep for up to 2 weeks.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 70.4 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
