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Add a Vegetable: Rosemary-infused Beet Relish

Beet Relish
This is David's new favourite thing!
Rosemary-Infused Beetroot Relish – perfect with sliced meats
This little number is the next in my ‘Add a vegetable series’.
Perfect with cold meats (Christmas ham, anyone?) or on a frittata. It’s a super-easy way to whip up a tasty relish and get more nutrient-dense beets into your diet!

More ‘add a vegetable’ recipes:

The longer I follow my AIP way of life, the less interested I am in fussy recipes with a bazillion ingredients and the more focused I become on adding nutrient density. At least for my everyday eating. It seems a little counter-intuitive doesn’t it? It’s true, though.

When I was a child growing up in New Zealand, my mum would layer up these salad plates – a little taster of lots of bits and bobs on a plate. At the time, for her, I suspect it was a great way to use up leftovers. Now, I think a play on Mum’s salad plate is actually a genius way to increase the variety of nutrient-dense goodies in your diet.

So, in this new series, I share ways that you can easily add a vegetable to your meal. One of the best and simplest strategies for eating for health.

Over time, I hope to have a repertoire of add a vegetable recipes for you to draw on so that a play on the ‘Christa Salad Plate’ can be reimagined in an AIP-friendly kind of manner.

I do not love beets. I don’t hate them, either. They are just not my first choice when it comes to selecting my 30 types of vegetables. You might say that I’m ambivalent.

The thing is, I know that beets love me. They are one of those vegetables I should eat more. So, I do try and come up with creative ways to get them into my diet. I make a gut-healthy beet drink, I serve beets in dip form, and of course – beets marry super well with carrots in a slaw-style salad.

Today, I’m expanding my sneaky ‘eat more beets’ campaign with this rosemary-infused beet relish number. David tells me it his new favourite!

Check out THE Nutrient Density Nugget on why BEETS are so good for you!

Just click on the pic’ to go to the video…

NDN - Beets
While this Beet relish does gave a little sugar, it’s also full of goodness…
Beetroot Relish
Beetroot (or Beets, if you prefer!)

Beets are incredibly good for you – they are a very rich source of vitamin B9 and manganese with compelling amounts of vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin C, calcium, potassium, magnesium, phosphorous, zinc, copper, selenium and a source of betaine which aids detoxification processes – good for your liver – and may just help you lower your risk of heart disease..

But that’s not all. Beets are full of nitrates which can help to lower your blood pressure. They can aid cognitive function AND they can, erm… help keep you regular.

Both the betaine and the fiber content (including gut-healthy insoluble fiber) of beets contribute to keeping your pipes in good working order. Foods like beets that are high in fibre and protect the bowel, can have a huge impact on both your hormones and your immunity.

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Rosemary-Infused Beet Relish
Prep time
Cook time
Total time
This recipe is AIP-friendly and a great way to eat your beets
Recipe type: Sides & Sauces
Serves: 2 cups
  • 3 medium beets (approx 750g), peeled and grated using your food processor or a box grater
  • 1 apple, peeled and grated
  • 1 onion, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons raisins
  • ¼ cup coconut sugar
  • ½ cup balsamic vinegar
  • ¼ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  1. Pop all your ingredients into a pot or dutch oven (I use my le Creuset)
  2. Over a high heat, bring to a boil. Immediately reduce the heat to low and simmer the relish for 25 minutes.
  3. Remove the lid and cook until the liquid has evaporated, approximately 20 minutes.
  4. Pop into jars and refrigerate.
*your relish will keep for at least two weeks if stored in the fridge.

Comments (5)

I just made your Rosemary-Infused Beet Relish with a few modifications and both, my husband and I, love it!!

I was wondering if this could be frozen? I am thinking yes but wanted to check to see if you have tried it first.


Hi Sheila! Happy to hear you like the relish. It’s proving popular

I think it probably can be frozen but suspect the texture may change a smidge. Only one way to find out…!

I made this using the prepacked/precooked beetroot which made it even easier. We love it. Thanks for a great recipe

Lovely-jubbly! So happy you love it!

And while we’re talking convenient…I’ve just started using powdered beetroot to add flavour e.g. in a stir fry. I’m sure some people like it in lattes, but not me

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