Beetroot relish

Serve with fresh vegetables or as tapas. This recipe was inspired by an entry into the Vegetarian Dish Challenge, 2012.

Beetroot relish

Ingredients

Serves 8-10 as a topping

3 cups grated beetroot
¼ cup sherry vinegar
1 cup brown sugar
1 tsp ground white pepper
1 cup water
1 tsp cinnamon
1 tsp ground ginger

Method

Combine all ingredients together in a saucepan and cook gently for 30 minutes or until beetroot is tender. Chill.

Serve individually or with Caponata, Eggplant ratatouille and Jerusalem artichokes in maple syrup. [See our recipes].

Beetroot relish is the bottom right hand image.

Acknowledgement: James Bayley

Nutrition Information Panel

Per Serving [10 Serves]
Energy 311kj
Protein 0.7g
Total fat 0.07g
- saturated fat 0.01g
Carbohydrates 17g
- sugars 17g
Fibre 1.5g
Sodium 41mg

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