Pepperberry and Beetroot Relish

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Plant Based
CALORIES
31.3kcal
protein
0.26g
carbs
6.3g
fat
0.45g
serves
64serves

Introduction

I absolutely adore cooking with native Australian ingredients and my favourite by far is the Tasmanian Pepperberry.
Yes, it’s peppery but it also has a deep, sweet flavour that brings to mind blackberries warmed by the sun.
I was lucky enough to be able to have a play with some of the offerings from The Tasmanian Pepper Co, a small organic pepperberry farm here in the Huon Valley, who are gearing up to rock the world with their incredible product.
I have used a lot of pepperberry in my time and I don’t know if it is because these berries are organic, local or fresher than any other I’ve used, but the aroma and flavour of these berries are next level.
Keep your eye out for their product launch, you won’t regret buying the best quality for this recipe.
It will still be yummy with other brands, but trust me on this one.
Now, this recipe was created for a wider audience and therefore isn’t keto (although it still clocks in at 6.3 grams of carbs per tablespoon) but you can switch the sugar for a good sweetener and make it much lower in carbs.

Make it. Eat it. Post it. Tag me.

Enjoy!

The recipe

Ingredients

500 grams of whole beetroot
600 grams of onion (4 large)
2 tablespoons of olive oil
300 grams of brown sugar
1 teaspoon of salt
2 teaspoons of ground pepperberry
1 tablespoon of fresh grated ginger
100 ml of apple cider vinegar
150 ml balsamic vinegar

Directions

Step 1
Peel and grate the beetroot and sit aside.
Step 2
Thinly slice the onions and heat the olive oil over med-high heat.
Step 3
Cook the onions in the oil until softened and slightly browned, approx. 10 minutes.
Step 4
Add all of the other ingredients and cook until the sugar has completely dissolved.
Step 5
Increase the heat until the mixture comes to a boil and then reduce it to a simmer.
Step 6
Simmer for about 30 minutes, stirring regularly until the liquid has absorbed into the mixture.
Step 7
Spoon the relish into sterilised jars and cap while hot.
Step 8
Store the relish in a cool dark place for 3 weeks before using to allow the flavours to deepen and develop.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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