Name: Caramelised onion and beetroot relish
Cook time: 60 min
Total time: 60 min
Ingredients: 2 tablespoon olive oil; 4 brown onions (800g), sliced thinly; 1 1/2 cup (330g) firmly packed light brown sugar; 1 1/2 cup (375ml) cider vinegar; 3 fresh beetroot (600g), peeled, grated coarsely; 1 teaspoon coarse cooking salt (kosher salt); 1/2 teaspoon cracked black pepper

This sweet and sticky caramelised onion and beetroot relish is perfect for giving a gourmet touch to burgers and sandwiches.

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Ingredients

2 tablespoon olive oil

4 brown onions (800g), sliced thinly

1 1/2 cup (330g) firmly packed light brown sugar

1 1/2 cup (375ml) cider vinegar

3 fresh beetroot (600g), peeled, grated coarsely

1 teaspoon coarse cooking salt (kosher salt)

1/2 teaspoon cracked black pepper

Method

1.Heat oil in large saucepan; cook onion, stirring, about 15 minutes or until onion is softened and caramelised.

2.Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until beetroot is tender and relish is thick.

3.Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.

Wear disposable gloves when peeling beetroot as it will stain your hands. Store relish in a cool, dark place for at least three weeks before opening. Refrigerate the relish after opening.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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