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