I had discovered Beetroot Relish a few months ago & was embracing it with foods as much as I could…
But alas, the jar now runs empty..
Time to create my own.
2 large beetroots, peeled & grated
1 Granny Smith apple, peeled & grated
1 cup red wine vinegar
1 small onion diced
3/4 cup Natvia for Baking
1 tsp cumin seeds
Salt & pepper
In a large saucepan cook down the beetroot, apple, onion, cumin seeds & vinegar until soft & cooked through. This should take about 15-20 minutes on a medium heat.
Mix in the Natvia until dissolved & then add the salt & pepper to taste.
Cook for another 15 minutes until much of the liquid has evaporated. You will be left with a thick mixture with pungent beetroot scents.
Leave to cool and then transfer to a container or sterilised jar and refrigerate.
Enjoy warned or cold with salad, bread, crackers or tossed through pasta.
Total recipe calories- 180