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Beetroot Relish

Beetroot Relish

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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 {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2447 mg
  • 98%

Based on a 2,000 calorie diet


  1. 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.
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I was a little nervous about the combinations of vegetables in this relish, and was really surprised and how well recieved this side was. Only one person in the family likes beets plain, even I only like beets pickled. I added a little extra sugar while boiling as I knew if it was too sour, no one would touch it. I served mine slightly above room temperature, great to make ahead and let sit in the microwave. The beets were nice and sweet and delicious, I used two cans of whole beets to cut back on time and quartered them.


Very easy and yummy


We have shares in a local farm, and sometimes we get vegetables we aren't particularly fond of. My husband has never been partial to beets, but said "If I have to eat beets, this is a tolerable way to have them." I like beets, and thought this was great. It made a wonderful side for grilled pork chops, and the beautiful color would dress up any plate.