Balsamic Beetroot Relish
This is great to make in bulk when beetroot are in season, it keeps for weeks in the fridge. Slather it into a sandwich, or serve on a platter or with steak or sausages — it's just such a useful condiment.
makes 3 cups
Sauces & Preserves
3 medium beetroot, peeled and coarsely grated
1 red onion, finely diced
2 tbsp dried currants
1/2 cup sugar
1 tsp ground allspice
1/2 cup balsamic vinegar
1/4 cup water
1 tbsp extra-virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
Place all ingredients in a pot.
Cover and bring to a boil over high heat, then reduce heat to a low simmer and cook for 20 minutes.
Remove lid and carry on cooking until liquid has all but evaporated and beets are tender and glossy.
Stored in the fridge, it will keep for a couple of weeks. Great with cold meats and as the base for a savoury tart with feta and rosemary.