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