RECIPE: Beetroot relish to celebrate this seasonal vegetable
It's Beetroot Season!
1 large bunch (650g) beetroot
1 brown onion, finely chopped
1 granny smith apple, peeled, cored, finely chopped
1 cup lightly packed brown sugar
1 cup white wine vinegar
3 whole star anise
1/4 teaspoon ground cloves
You will also need a couple of small sterilised jars to store your relish.
Peel and trim beetroot and place in a large saucepan. Cover with cold water. Cook for 20 minutes on medium to high heat or until just tender. Drain. Rinse under cold water. Coarsely grate beetroot.
In another saucepan (medium), combine onion, apple, sugar, vinegar, star anise and cloves to the boil over high heat, stir to dissolve sugar. Reduce heat to medium-low. Simmer for 10 minutes or until apple is tender.
Combine beetroot and apple mixture. Simmer for 45 minutes or until mixture is syrupy. Remove and discard star anise. Carefully spoon into a hot sterilised jars and seal and turn jar upside down for a few minutes.
Leave the relish for a week or so to develop flavours then enjoy on steak, chicken, hamburgers or potatoes with a dash of sour cream. The relish is also lovely on a cheese platter.