PREP TIME COOK TIME
30 minutes 30 minutes to 1 hour
1 hour to 30 minutes (approx)
SERVINGS: 2 small jars
300g/10½ oz beetroot, peeled
½ onion, roughly chopped
Nuvo's Early Harvest Extra Virgin Olive Oil
½ tsp yellow mustard seeds
125ml/4fl oz Nuvo 18yr Aged Traditional Balsamic Vinegar
125ml/4fl oz white wine vinegar
pinch sea salt
Blend the beetroot and onion together. Set aside.
Heat a little Nuvo's Early Harvest Extra Virgin Olive Oil in a covered frying pan and fry the mustard seeds until popping. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)
Add all the ingredients and 125ml/4fl oz water to a large deep frying pan or large saucepan. Place over a medium heat, cover and bring to the boil.
Cook for 30-60 minutes, or until the beetroot is soft and the liquid has reduced and thickened to the desired consistency.
Remove any excess liquid with a ladle as necessary, and remove the clove. Pour into sterilized jars, seal and let cool.
Store the relish in refrigerator and consume within one week
‘Grilled artichokes’ the perfect recipe for summers and parties. Gets more delicious when served with honey-chilli sauce. And, its very healthy!!!