Beetroot Relish

Avocado Toast from Bricklane Melbourne.

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.

My Avocado Toast with Beetroot Relish.

To make the beetroot relish:

  1. Grate one medium onion (I prefer to use my Cuisinart Food Processor for this).
  2. Grate about 1 3/4 lbs of Love Beets
  3. Make a simple syrup with 3/4 cup water and 3/4 sugar. Once dissolved, keep stirring and allow some liquid to evaporate. Not quite as much to create a simple syrup reduction.
  4. Add all ingredients to a large bowl and mix.
  5. Add 2/3 cup red wine vinegar and mix.
  6. Add salt and pepper to taste.
  7. Let sit for a couple of hours or ideally, overnight for the flavor to meld together.

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