Caramelised onion and beetroot relish

A sweet and sticky caramelised onion and beetroot relish that is perfect for burgers and sandwiches.

  • 1 hr cooking
  • Makes 4 Cup
  • Print


Caramelised onion and beetroot relish
  • 2 tablespoon olive oil
  • 4 brown onions (800g), sliced thinly
  • 1 1/2 cup (330g) firmly packed light brown sugar
  • 1 1/2 cup (375ml) cider vinegar
  • 3 fresh beetroot (600g), peeled, grated coarsely
  • 1 teaspoon coarse cooking salt (kosher salt)
  • 1/2 teaspoon cracked black pepper


Caramelised onion and beetroot relish
  • 1
    Heat oil in large saucepan; cook onion, stirring, about 15 minutes or until onion is softened and caramelised.
  • 2
    Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until beetroot is tender and relish is thick.
  • 3
    Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.


Wear disposable gloves when peeling beetroot as it will stain your hands. Store relish in a cool, dark place for at least three weeks before opening. Refrigerate the relish after opening.