Beetroot + Apple Relish (and other clever condiments)

Clever condiments.  I must have said this one too many times in a workshop and now the alliteration has stuck around.  What is a condiment?

A condiment is a spice, sauce, or, preparation that is added to food to impart a particular flavour, to enhance its flavour, or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.

What about a clever condiment?  Well, it is a condiment that

1. Requires little effort

2. Little cleaning up

3. Adds nutrition and flavour in many different ways.

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The first clever condiment

For example, my tomato relish can be made in bulk in slow cooker, then made into a tomato soup (or minestrone soup), served with zoodles, in a big pot of mussels or as an addition to a cheese platter with a good cheddar and some fresh cucumber.  Clever right?

The second clever condiment

Has to be the pesto!  It is made on a base of sunflower seeds, using rocket (which is waaaaaay better value than herbs!).  This is beautiful spread under avo on toast in the morning, through pasta or zoodles (just like the relish!), as a base for minestrone, on a cheese board or dolloped on top of a big pot of mussels.  Yes, in case you haven't noted it yet - the relish and pesto are a match made in heaven.  Definitely schedule time to make these two happen.

The third clever condiment

Beet, Apple and Balsamic relish.  Seriously, grate it all in a food processor (of course, you are welcome to do it by hand but I see the word 'BEETROOT' and look for minimal contact with hands and kitchen benches) pop it in a pot and its good to go.

INGREDIENTS

  • 2 beetroots, scrubbed and grated

  • 1 pink lady apple, grated
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1 tsp black pepper
  • ½ tsp salt

METHOD

1. Combine all of these ingredients and cook over medium  heat over medium heat 60 minutes - stirring occasionally.

2. Check on it in 15 minute intervals until it gets a glossy look about it.  It generally isn’t much more than 75 minutes.

3. Store in airtight container in the fridge

Why is it so clever?  It is super yum on its own, or blended with a tin of rinsed cannelini beans, on burgers with a soft egg...or a a sweet addition to a quick slaw with cabbage and carrot to serve alongside some tacos.  It will even make a brilliant burger pattie if you check out this guide here.

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So there you go, a bunch of cooked amazingness ready to spruce up burgers, buddha bowls and canape trays for the forseeable future.  Next time I have a series of condiments ready to blitzed and blended. YUM!

xx