Beetroot Relish

PREP TIME                                     COOK TIME

30 minutes                                        30 minutes to 1 hour                          

TOTAL TIME

1 hour to 30 minutes (approx)

SERVINGS: 2 small jars

INGREDIENTS

• 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
• 225g/8oz sugar
• 1 clove
• pinch sea salt
• pinch pepper

INSTRUCTIONS

1. Blend the beetroot and onion together. Set aside.

2. 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.)

3. 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.

4. Cook for 30-60 minutes, or until the beetroot is soft and the liquid has reduced and thickened to the desired consistency.

5. Remove any excess liquid with a ladle as necessary, and remove the clove. Pour into sterilized jars, seal and let cool.

RECIPE NOTES

Store the relish in refrigerator and consume within one week