Beetroot Relish

Bricklane Melbourne, Avocado Toast, poached eggs, gluten free, breakfast, brunch, beetroot relish

Bricklane, Melbourne AUS

Who doesn’t love Brunch? Recreating an avocado toast that we had in Melbourne at Bricklane Melbourne has been on my to-do list since we got back. It was one of the best brunches of my life (although Melbourne was filled with epic Brunches). This brunch is certainly not identical, but I was after that BEETROOT RELISH and Jim and I both conquer that IT IS DELISH.

Avocado Toast, Beetroot Relish, Bricklane Copycat recipe, Brunch, Breakfast

Beetroot Relish

This is just an easy recipe and packs a flavor punch. Beets are also really great for liver and heart health, so it's worth finding a beet recipe that you enjoy.

Here is my Avodcado Toast, inspired by Bricklane, Melbourne and their delicous Beetroot Relish.

Prep Time: 0 min

Cook Time: 25 min

Servings: 8

Equipment

  • Cuisenart Food Processor (optional)

Ingredients  

  • 1 med onion

  • 1¾ lbs Love Beets (about three packs of Love Beets)

  • ¾ cup water

  • ¾ cup organic sugar

  • ⅔ cup red wine vinegar

  • sea salt to taste

  • ground pepper to taste

Instructions

  • If you do not have Love Beets, you can certainly use fresh beets. Just boil until a knife easily pierces and peel.

  • Grate one medium onion (I prefer to use my Cuisinart Food Processor for this).

  • Grate about 1 3/4 lbs of Love Beets

  • Make a simple syrup with 3/4 cup water and 3/4 cup sugar. Add water and sugar to a medium pot on high. Once dissolved, keep stirring and allow some liquid to evaporate. The goal is to create something between a simple syrup and a simple syrup reduction

  • Add beets, onions, and simple syrup semi-reduction to a large bowl and mix.

  • Add red wine vinegar, sea salt, and pepper and mix.

  • Let sit for a couple of hours or ideally, overnight, for the flavor to meld together. Serve with avocado toast, bacon, feta, and a fried egg (or whatever floats your breakfast boat).

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