This simple beetroot relish is a great way to elevate any dish.
Makes44, cups (1L)
Cook time4 hr 30 mins4 hour 30 minutes
Prep time10 mins10 minutes, + Cooling time
cups (1L)
+ Cooling time
Ingredients
800g (about 3) beetroot, peeled, finely chopped
1 red onion, finely chopped
1 cup (220g) white sugar
1/2 cup (125ml) red wine vinegar
1 tbs mustard powder
1/2 tsp ground cinnamon
1/4 tsp ground allspice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
