This recipe is one of my favourites and I use it all the time – anywhere you want a relish or a side it fits the bill and again it lends itself to the fishcakes.
I've used an organic vac pack of beetroot - it's easily available and ideal for the purpose of this relish and it's quicker!
Bazzin' beetroot relish
300g of cooked beetroot
peeled and cut into small cubes
1 sharp eating apple, peeled, cored and cut
into small cubes
1 medium onion, finely chopped
75g soft dark brown sugar
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and black pepper
Don't forget to use gloves when prepping your beetroot!
Mix well and place all the ingredients in a medium saucepan – 16cms in diameter. Simmer on a low heat, uncovered, for 30 minutes, stirring occasionally until all the liquid has been absorbed.
Take the pan off the heat and allow to cool. Box up and fridge until ready to use.
I like the flexibility of this beetroot relish – it's not complicated or fussy and you can make it any time you've got half an hour to spare!
Or do you want a warm sauce?
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