Beetroot relish

I am a total sucker for those marked down bags of produce at the supermarket. A bag of beets for $3? No, nothing absolutely crazy about that! I'll take one! 

I love trying out something new. A cooking challenge. A new taste sensation.

You came to the right place if you want too much information, I peed red for a day after scoffing the beets I roasted. Bloody delicious! Chop into chunks(about 3cm), smother in oil, salt and pepper and roast(190C) for about 20 minutes. Yu-umee!

I also made this relish. Great on burgers, and great as a side at your next barbie. Barbecue weather is beating on the door. Can't wait.

Beetroot Relish

4 cups of grated beetroot(about 5-6 beets)
1 cup sugar
1/2 cup balsamic vinegar
2 teaspoons salt

Add grated beetroot, sugar and vinegar into a saucepan.
Stir over medium heat until the sugar dissolves and mix comes to the boil.
Simmer for 25 minutes or until the liquid has evaporated.
Stir through salt and spoon into clean hot jars, that have been sterilised in the oven at 190C for 15 minutes.

Do you love beets? 

What's your 'must have' on the menu, when you BBQ?

I have an awesome burger recipe tomorrow, you should check it out. So tasty. Perfect for the barbie, a hamburger or just rissoles for dinner. 

An InLinkz Link-up

Peach BBQ sauce

Me and Izzy picked the last of the peaches. I had heaps, and there was no way we could eat all of these before they went bad. The freezer had enough frozen peaches in it, so I made sauce!

Peach BBQ sauce

2.5 kg peaches(no stones or skin)

1 1/2 onions, chopped( I used Spanish red onions)

1 3/4 cups soft brown sugar

1 1/2 cups apple cider vinegar

6 garlic cloves, crushed

1 Tblsp Worcestershire sauce

1 Tblsp tomato paste

2 Tblsp chilli powder(use 1 if you don't want the spicy kick)

1 Tblsp ginger powder

Add all to a large saucepan. Cover and simmer for 15 minutes to soften everything.

Mash with a potato masher to break up peaches.

Continue simmering uncovered for 40 minutes, the liquid would have reduced to nearly half.

Puree with a stick blender until smooth. 

Pour into sterilised jars and label.

I split the recipe between two saucepans.

I've used this a couple of times to marinade chicken wings and it was good! I can't wait to try it with other meats, like pork and lamb. If you are up for it, you could add some whiskey or a drop of liquid smoke for a different flavour. I am kicking myself I didn't add liquid smoke to one of the saucepans. Oh well next time.

Linking at Jacana for Totally Thursday

Our Sunny Sunday in September