The sweetest beetroot relish made by our children.

I got this recipe from Not Quite Nigella who visited Norfolk island in the past year.
Click here for full instructions.

 

This is the recipe

Beetroot Relish

An Original Recipe By Not Quite Nigella

• 500g beetroot, roasted* instructions below
• 1 tablespoon oil
• 1 teaspoon yellow mustard seeds
• 1 onion, chopped
• 1 tablespoon oil
• 3/4 cup-1 cup white or brown sugar
• 3/4 cup water
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cinnamon
• 4 tablespoons apple cider vinegar
• 2 teaspoons salt

 

We used the freshest just picked beetroot while the natural sugars were quite high.

I added chopped spring onions, coriander and orange zest also freshly picked from the garden.

 While we were making things from the garden, It was time for some science fun.

Have you ever tried a purple cabbage ph experiment?

First boil some purple cabbage leaves, save the coloured water and discard the leaves (or eat them for lunch!)

When the water has cooled, keep in a clear jar or beaker so the children can experience the magic.

 

By adding acids and alkalines found in our kitchen, we were amazed by the water turning a combination of reds/pinks and green/blues.

 

Try these and see what happens to your cabbage water.

lemon juice, egg white, vinegar, baking soda, hydrogen peroxide, salt and hot sauce.

 

Have fun!