* Beetroot Relish by Tessa Inglis


  • 4oo g grated rawbeetroot
  • 175 g grated green apple
  • Half cup of red onion, diced
  • Half  cup white wine vinegar
  • Half  cup balsamic vinegar
  • Half  cup brown sugar
  • One tablespoon lemon juice
  • Half teaspoon Dijon mustard
  • One tablespoon oil
  • One teaspoon cinnamon
  • One teaspoon nutmeg


  1. Heat oil in a large saucepan and saut6 onion until transparent.
  2. Add remaining ingredients, stir.
  3. Cook on lowest heat for two hours until mixture resembles jam.
  4. Cool and store in air tight jars.


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