Ingredients
- 6-8 beetroot, trimmed and washed
- Premium quality olive oil
- 2 tbsp balsamic vinegar for roasting
- Sea salt
- 2 tsp yellow mustard seeds
- 1 small medium chilli, de-seeded and finely chopped
- 1 medium red onion, diced
- ⅓ cup brown sugar
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- Pinch of salt
Balsamic Roasted Beetroot Relish
Method
- Place beetroot onto baking tray
- Drizzle generously with olive oil, splash with balsamic and season with sea salt
- Roast in oven at 200C for 45-60 minutes, until beetroot is caramelised and cooked
- Remove from oven and allow to cool
- Once cool, slice beetroot in half and peel
- Unless you want to wind up with pink hands, you may want to wear gloves
- Place peeled beetroot into food processor and pulse to a roughly grated texture
- Heat a tablespoon of olive oil in a saucepan, add mustard seeds and cook until seeds start to pop
- Add red onion and chilli, sauté until transparent and soft
- Add sugar, vinegars and salt, stir to combine
- Add beetroot
- Simmer for about 30 minutes until mixture becomes thick and resembles relish
