This refreshing relish is great to have sitting in the fridge as it makes an excellent accompaniment to fish or potato cakes, chicken, or as a platter chutney for spreading on crackers or with cheese.
500gm whole beetroot Top and tail and place in a roasting dish. Cover with tin foil and bake at 200C till tender – approx 1 – 1 1/2 hours
Cool, peel with a small knife and chop into cubes.
Into a saucepan, put…
3/4 cup brown sugar
1 clove garlic – finely chopped
2 tsp toasted coriander seeds
1 orange, zested and juice
1/2 cup white vinegar
1/4 tsp salt
1/4 tsp black pepper
cooked beetroot
Simmer above for 30 minutes.
Thicken with 1/4 cup of water mixed with 1 tablespoon of arrowroot
Simmer for 2 minutes
Can be kept in the fridge for several weeks or preserved in hot jars
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