21 Jun Spiced Beetroot Relish (and a Winter Cheese Board)
I get a little excited about beets in Winter. There is just something about the earthy flavour, warm aroma and vibrant colour of fresh winter beetroot that is just… comforting.
This spiced beetroot relish is so incredibly easy to make. It’s also full-flavoured and boundlessly adaptable… like any good food should be. It stars the beautiful earthy flavour that beetroot is famous for, without being gritty or dirty. It’s sweet but not overly sticky and pairs beautifully with strong flavoured meats, and of course, cheese.
And because the most decadent, delicious and comforting seasonal cheese boards happen in winter, what better time is there to pair one with this beautiful beetroot relish?
Enjoy with gusto,
Spiced Beetroot Relish (and a Winter Cheese Board)
For the beetroot relish:
1 large red onion, finely sliced
1 Granny Smith apple, grated
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon ginger, grated
6 whole cloves
200ml apple cider vinegar
½ teaspoon sea salt
Cracked black pepper
For the Winter cheese board:
A range of 3-4 cheeses (see note)
A selection of nuts and dried fruits
Fresh seasonal fruits and/or berries
Variety of different textured deli meats
2-3 condiments or spreads
Pate or terrine
Bread sticks and crackers
Seasonal greenery and herbs (for garnish)
First of all, prepare the spiced beetroot relish.
Preheat oven to 200C. Wash, top and tail the beets. Place beetroot on a sheet of baking paper or foil, drizzle with oil and season well with salt and pepper. Fold edges to form a boat, place on a baking tray and roast until tender – approximately 45 minutes to 1 hour. Allow to cool slightly once cooked.
Once cool enough to handle, peel the beetroot, then grate the flesh (it should grate fairly easily).
Place grated beetroot into a saucepan with all other ingredients and bring mixture to a boil. Lower heat and simmer gently (stirring occasionally) until the onion has softened and the mixture has thickened to resemble a relish. If the mixture looks a little dry, add an extra splash of apple cider vinegar – it should be shiny and glossy.
Once the mixture is shiny and tender, season to taste.
Spoon the mixture into a sterilised jar/jars and allow to cool completely before serving or refrigerating.
Next, assemble the cheese board. Firstly, use your cheese selections to ‘anchor’ the platter, by placing them down first, spaced out across the board. Then fill in the larger areas your deli meats and condiments, then fill in the smaller gaps with the remaining items. Garnish with fresh flowers (non-toxic) and green winter herbs (such as rosemary). Serve with crackers, bread sticks and a full-bodied red wine for that perfect winter touch.
When selecting cheese, try and use a variety of flavours strengths and textures. A good rule of thumb is to include a soft cheese such as Brie. Then a blue cheese, and a hard aged cheese, like cheddar. These are always the three I always include, but I sometimes like to add a spreadable cheese (like chèvre) and for special occasions, a flavoured cheese like a cranberry cheddar is always a hit.
Use this ‘recipe’ as a guide to assemble the cheese board of your dreams, and make it your own with your favourite seasonal ingredients. Using the image above as a guide, here is what I used:
1. Spiced Beetroot Relish
2. Sesame and sea salt grissini
3. Shaved prosciutto
4. Olive oil and sea salt crustini
5. King Island Sea Bay triple cream brie
6. Fresh Red Globe grapes
7. Beerenberg Fig and Pomegranate fruit paste
8. Dried Garland figs
9. Birky’s Fine Foods chicken and pancetta terrine
10. Lindt Dark Chocolate (70% cocoa)
11. Fresh pomegranate
12. Fresh Red Anjou pear
13. Fresh blackberries
14. Casa Leonardi Gorgonazola
16. Mild Danish salami
17. Black Bomber cheddar
18. Fresh rosemary and snapdragons (for garnish)
Jaimie also eats
JAIMIE’S FOODIE FRIENDS EAT
There is an awesome community of Australian food bloggers out there, all creating fantastic recipes to share with you. Here are some of my favourites, using similar ingredients and/or celebrating seasonally with me. Please visit them, show your support, and give their recipes a try too.