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.

Beetroot Relish

cleaneatingwithkatie
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.
Cook Time 25 mins
Course Side Dish
Cuisine Australian, European
Servings 8 people

Equipment

  • Cuisenart Food Processor (optional)

Ingredients
  

  • 1 med onion
  • lbs Love Beets (about three packs of Love Beets)
  • ¾ cup water
  • ¾ cup organic sugar
  • 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).
Keyword beet relish, beetroot relish, relish

Paleo Gingered Beets

Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!

Paleo Gingered Beets

cleaneatingwithkatie
Most people feel kind of “meh” about beets and I used to be one of those people. Enter Paleo Gingered Beets. They have revolution-ized beets for myself and other beet-skeptics. Once you make the recipe, let me know how you feel.
Cook Time 25 mins
Course Salad, Side Dish
Cuisine American, Asian
Servings 6 people

Ingredients
  

  • 2 packages Love Beets
  • 4 cloves garlic minced
  • 1 in. piece fresh ginger grated
  • 2 tbsp fresh mint, chiffonade
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp coconut aminos soy sauce alternative
  • sea salt to taste
  • fresh 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.
  • In a small bowl combine coconut aminos, olive oil, vinegar, garlic, ginger, mint, sea salt, and pepper. Whisk to combine. Set aside.
  • In a medium bowl (with a lid), add the beets and then stir to combine all the ingredients. Allow the flavors to enhance by letting it sit in fridge for at least an hour. Enjoy!
Keyword beet salad, beets