beet and blood orange chutney

Because seriously, who ever uses up an entire bunch of beets?

Serve with charcuterie and cheese plates, pulled pork, dolloped on hearty salads, paired with crumbly goats cheese and walnuts or on fresh or toasted crusty bread under a poached egg. Or just eat it straight out of the jar.


(makes a few small jars)

2 large beets
1 brown onion
sprig of rosemary
1 blood orange
splash of red wine vinegar
1 tablespoon of brown sugar
(or more if you want it sweeter)
olive oil

Pre-heat oven to 180°. Roast beets for about 20 minutes or until soft through. When they are done, remove from oven to cool. Finely chop the onion and melt on a low heat with some oil and the sprig of rosemary. When the beets are cool enough to handle, peel (the skins should slide right off) then chop into roughly 1/2 cm cubes (we sometimes use disposable gloves for this because pink hands get you really weird looks, especially at work, or if you’re waiting at the doctor’s surgery). Add the chopped beets to the frying onions along with the rest of the ingredients, including the juice of the blood orange and a few scrapings of its zest. Cook over a low heat until the liquid has become thick and syrupy, stirring all the while.
beetchutneyoverheadPSD beetchutneycloseupPSD
If you make a bigger batch of this or want to keep it for a while you will need to sterilise a few jars for storage. The easiest way to do this is to place your jars in a cool oven when you pre-heat it. When it has pre-heated, remove the jars to a cooling rack. It is important to ensure no impurities get in the jars between now and when you put the chutney in. Jar the chutney while it is still hot and seal them up. Allow to cool completely before you put them in the fridge to keep.
beetchutneyportraitPSD beetchutneyportrait2PSD

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