1-2 tablespoons rapeseed (or olive) oil
150ml raspberry vinegar
1 large onion, peeled and finely chopped
1 teaspoon ground coriander
80g tube sundried tomato puree
Cut the roots and tops from the beetroot, scrape off any rough looking bits of skin and then rub the oil over the beetroot and put them into a roasting tin and cover loosely with foil. Cook at 180C for about an hour, maybe longer if your beetroot are big, until they’re cooked through. Leave to cool a little and then chop the beetroot in the food processor; I leave the skins on but you may want to rub them off, particularly if your beetroot is a bit aged.
While your beetroot is cooling, put the sugar, vinegar and onion into a large saucepan, bring to the boil and simmer for five minutes to cook the onion. Then add the ground coriander, tomato puree and beetroot and bring your mixture back to the boil. Simmer for ten minutes so that the mixture thickens a bit.
Pour the hot relish into sterilised jars and seal with vinegar-proof lids. It’s ready to eat straight away, but best kept in the fridge once opened.
This relish is delicious with pickled herrings or dollop a spoonful on top of a burger.