Beetroot relish is the perfect accompaniment to cheeses and sandwiches. This recipe is both failsafe and delicious.
INGREDIENTS
1 kilogram beetroot, peeled and grated
1 apple, grated
2 red onions, finely chopped
2 cloves garlic, crushed
1 cup packed brown sugar
2 teaspoons sea salt
finely grated zest 1 orange
juice of 2 oranges
½ cup balsamic vinegar
¼ cup red wine vinegar
¼ cup water
1 teaspoon mixed spice
2 teaspoons
freshly ground pepper
METHOD
Grate the beetroot and apple on the coarse side of a box grater or use the grating blade in a food processor. Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and cook, uncovered, over a low heat and stirring occasionally, for 1½-2 hours until the liquid has evaporated and the mixture is thick and glossy. A simmer mat is ideal for long gentle cooking and will help prevent the relish catching on the base of the pan. Spoon into hot, sterilized jars and seal tightly. Refrigerate after opening. Makes about 4 cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.