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Ballymaloe Irish Beetroot

Ballymaloe Irish Beetroot Image

Ballymaloe Pickled Irish Beetroot is grown, cooked and packed in East Cork. Made using all-natural ingredients and pickled with white wine vinegar. It is delicious in salads, wraps, with smoked fish or even on its own!

Ingredients:

  • Beetroot
  • Sugar
  • White Wine Vinegar
  • Sea Salt

Allergy Information:

  • Virtually Fat Free
  • No Artificial Additives
  • Gluten Free
  • Dairy Free
  • Suitable for Vegetarians

Nutritional Information:

Typical values per 100g

    • Energy 358kj/85kcal
    • Protein 1.6g
    • Carbohydrate 16.7g
    • of which sugars 18.6g
    • Fat Trace
    • of which saturates Trace
    • Fibre 1.4g
    • Salt Equivalent 0.2g

Ballymaloe Irish Beetroot

Ballymaloe Irish Beetroot Image

Ballymaloe Pickled Irish Beetroot is grown, cooked and packed in East Cork. Made using all-natural ingredients and pickled with white wine vinegar. It is delicious in salads, wraps, with smoked fish or even on its own!

Ingredients:

  • Beetroot
  • Sugar
  • White Wine Vinegar
  • Sea Salt

Allergy Information:

  • Virtually Fat Free
  • No Artificial Additives
  • Gluten Free
  • Dairy Free
  • Suitable for Vegetarians

Nutritional Information:

Typical values per 100g

    • Energy 358kj/85kcal
    • Protein 1.6g
    • Carbohydrate 16.7g
    • of which sugars 18.6g
    • Fat Trace
    • of which saturates Trace
    • Fibre 1.4g
    • Salt Equivalent 0.2g

3 Comments

Essential food items for an Irish, vegetarian, university student « Breakfasts & Bones · 25th September 2012 at 5:03 pm

[…] Ballymaloe’s Jalopeno Relish is amazing. Makes everything taste like the food of the gods. Some people say it’s posh ketchup but it is much more than that. My local artisan food store also make a delicious chutney as do one of the stalls in the local country market so look around to see what you like. […]

Cheese, onion and rosemary scones » TheBreadSheBakes.com · 1st October 2012 at 8:25 pm

[…] the scones while warm and fresh (perhaps with a little of my favourite Ballymaloe Relish). You can keep them in a plastic container for about two days; just heat them through in the oven […]

One of these days… » Weekly menus saved a portion of my life · 14th August 2013 at 8:43 am

[…] the list below we make our own in our bread machine every 1.5 days or so. Eggs were DELICIOUS with Jalapeno pepper relish from Ballymaloe, our new favourite condiment, Nipper 1.0 […]

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