Roasted beetroot relish

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

Serves 8

 

Ingredients

• 4 medium beetroot
• 4 garlic cloves , unpeeled
• olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp capers
• 1 tbsp gherkins
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp white wine vinegar

1. Heat the oven to 190C/fan 170C/gas 6. Trim each beetroot leaving the stalk and root end attached. Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic. Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water. Season, cover tightly with the foil and roast for about 1-11/2 hours or until tender.
2. Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl. Finely chop the capers and gherkins and add to the beetroot with the chopped parsley.
3. Squeeze the roasted garlic out of each clove and mash in a small bowl. Add the white wine vinegar and 2 tbsp olive oil and whisk together. Season, pour over the beetroot and mix well.