Beetroot and White Cabbage Relish with Cheese

Impress friends and family with this quick and easy relish. The light and tasty spread is perfect on a baguette for picnics on long summer days.


  • 300 g (2 cups) raw beetroot, chopped
  • 275 g (3 cups) white cabbage, chopped
  • 1 small onion, diced
  • 225 g (1 cup) granulated sugar
  • 250 ml distilled or cider vinegar
  • 1 tbs horseradish sauce
  • 1 1/2 tsp salt
  • 250 g vintage Cheddar, or other cheese or your choosing
  • 1 small baguette, sliced
  • 2 – 3 thyme sprigs


Step 1.
Combine the beetroot, cabbage, onion, sugar, vinegar, horseradish sauce, and salt in a heavy-based saucepan.

Step 2.
Bring to a boil over high heat and then reduce to a simmer, cooking and stirring occasionally until thickened, 30-40 minutes.

Step 3.
Spoon into a sterilised jar and cover with lids. Process in a boiling water bath for 15 minutes. Store in a cool, dark cupboard.

Step 4.
When ready, serve alongside Cheddar, baguette, and a garnish of thyme.

Serves 8 or 1 jar