Beautiful Beetroot and Coconut Relish
It's beetroot season in the UK so our fridge is full of them and seeing as though there's only so much pickled or roasted beetroot that one can eat, I set about finding something a little more interesting to do with them.
This relish is perfect alongside curries, spooned on top of salads, used as a dip for crisps or bread or crackers, even as a side for grilled meats or fish. What's more it is incredibly quick and easy to make, indeed, the only hardship is grating the beets but all you need is a pair of rubber gloves to avoid pink-stained hands!
Beautiful Beetroot and Coconut Relish
2 large beetroots or 3 smaller, peeled and grated
1 green chilli, finely chopped
1 tbsp coconut oil, or sunflower will do
2 tbsp desiccated coconut
½ tsp black onion seeds
salt & pepper
Heat the coconut oil in the small saucepan and add the grated beetroot and green chilli along with 2 tablespoons of water. Add the coconut to the beetroots and cook gently for 10 minutes. Finish by stirring in the black onion seeds and seasoning with salt & pepper.
This relish is perfect alongside curries, spooned on top of salads, used as a dip for crisps or bread or crackers, even as a side for grilled meats or fish. What's more it is incredibly quick and easy to make, indeed, the only hardship is grating the beets but all you need is a pair of rubber gloves to avoid pink-stained hands!
Beautiful Beetroot and Coconut Relish2 large beetroots or 3 smaller, peeled and grated
1 green chilli, finely chopped
1 tbsp coconut oil, or sunflower will do
2 tbsp desiccated coconut
½ tsp black onion seeds
salt & pepper
Heat the coconut oil in the small saucepan and add the grated beetroot and green chilli along with 2 tablespoons of water. Add the coconut to the beetroots and cook gently for 10 minutes. Finish by stirring in the black onion seeds and seasoning with salt & pepper.
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