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Method
Step 1
Combine beetroot, onion, sugar, vinegar, mustard powder, cinnamon, allspice and 1/2 cup (125ml) water in a slow cooker. Cover and cook for 2 1/2 hours on high.
Step 2
Uncover and cook for a further 2 hours on high or until the beetroot is tender and the mixture thickens slightly. Season.
Step 3
Divide the relish among airtight jars. Seal and set aside to cool completely. Store in the fridge for up to 2 weeks.
Swap me for a twist, omit the beetroot and use 800g carrots, peeled, finely chopped.
This simple beetroot relish is a great way to elevate any dish.
Method
Step 1
Combine beetroot, onion, sugar, vinegar, mustard powder, cinnamon, allspice and 1/2 cup (125ml) water in a slow cooker. Cover and cook for 2 1/2 hours on high.
Step 2
Uncover and cook for a further 2 hours on high or until the beetroot is tender and the mixture thickens slightly. Season.
Step 3
Divide the relish among airtight jars. Seal and set aside to cool completely. Store in the fridge for up to 2 weeks.
Swap me for a twist, omit the beetroot and use 800g carrots, peeled, finely chopped.
