Beetroot relish

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


Serves 10 as a topping

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


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


Acknowledgement: James Bayley