Spiced Beetroot relish

15 minutes + precooking

15 minutes

Servings: 4 -6

I had harvested a few beetroots from the garden and wanted to something different with them – so had this idea of making a spicy relish which worked out well as a dip for crackers as well as an accompaniment to grilled meat or salmon steaks.

2 medium beetroots washed
1 red onion
1 tbsp seeded mustard or black mustard seeds
1/4 cup red wine vinegar
1/2 tbsp cumin seeds
1/2 tbsp coriander seeds
1 red chilli finely sliced
1 tsp sugar

Roast the scrubbed beetroot, wrap in foil and roast in a hot oven for 30 -40 mins until cooked. Allow to cool and peel and roughly chop the beetroots.

Chop the onion and fry in a little oil on medium heat, add the beetroot, mustard or mustard seeds, cumin, coriander and chilli, cook for 5 minutes add the red wine vinegar and sugar. Salt to taste and cook for another 10 minutes on low heat.

Allow to cool and then put mixture into a food processor or blender and pulse until coarsely chopped. Adjust seasonings to taste.

Serve as a spread or dip with crackers/flatbread or as an accompaniment to meat or grilled fish