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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator Ingredients:
2 cups beetroots, raw, grated peeled |
1 tablespoon honey, mildly flavoured |
1/4 cup red wine vinegar or 1/4 cup cider vinegar |
1 teaspoon mustard seeds |
1/4 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
3/4 cup water |
3/4 teaspoon salt |
Directions:
1. Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
2. Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
3. Taste for seasoning while it is still warm and adjust if necessary.
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