Caramelised Onion And Beetroot Relish

Escape from the cold with this mouth-watering savoury sauce you’ll want to pour over everything
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Caramelised Onion And Beetroot Relish

Caramelised Onion And Beetroot Relish

0 from 0 votes

1 ½







  • 2 Tbsp 2 extra virgin olive oil

  • 500 g 500 medium brown onions, thinly sliced

  • ½ cup ½ caster sugar

  • 1 tsp 1 sea salt flakes

  • 1 1 beetroot, peeled, coarsely grated

  • ½ cup ½ cup beef stock

  • 2 Tbsp 2 red wine vinegar

  • 2 tsp 2 chopped fresh rosemary leaves

  • Freshly ground black pepper, to season


  • Heat oil in a large non-stick frying pan over medium heat. Add onions. Cook, stirring occasionally, for 15-20 minutes, or until golden.
  • Stir in sugar and salt and cook, stirring occasionally, for 10 minutes or until deep golden and caramelised.
  • Add beetroot, stock, vinegar and rosemary. Simmer, stirring occasionally, for 5 minutes or until thick and slightly syrupy.
  • Season with pepper and serve warm or at room temperature.


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Market tips...

Bite me

Serve this vibrant relish on a rump steak sandwich with salad, AIOLI and cracked pepper (pictured above) or spoon on pan-fried fish or grilled lamb chops or try a dollop on top of a roast pumpkin and feta salad. Delish!

Good hint

To avoid red beetroot stains, wear food-safe gloves when grating, and grate directly onto a sheet of baking paper to avoid staining your chopping board.

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