My new favourite thing is beetroot and I am trying it out in a few different ways over the next couple of weeks, so stay tuned.
We had this relish with an antipasto platter and also with lamb burgers. Both were delish!
750 g beetroot, cooked, peeled and grated
1 Granny Smith apple, peeled and grated
1 brown onion, finely chopped
1 cup balsamic vinegar
¾ cup water
¾ cup brown sugar, loosely packed
3 teaspoons yellow mustard seeds
pinch ground cloves
¼ teaspoon allspice
¼ teaspoon ground cinnamon
5 cm piece orange rind
Sea salt and cracked pepper
Wash the beetroot if needed. Place into a saucepan and just cover with salted water. Boil until tender. Remove from pan, cool, peel and grate. NOTE: wear disposable gloves when working with beetroot, so as not to stain your hands.
Fry the mustard seeds in a large saucepan on medium – high heat until they start to pop. Turn the heat down to medium, add the oil and chopped onion and fry until translucent. Add all the other ingredients and stir to combine. Bring to the boil, then simmer with the lid off for approximately 20 minutes.
Spoon into hot, sterilised jars and seal. Refrigerate after opening. The beetroot relish should keep for two months after opening.