I've only got a little bit of this left from the last lot I made.... it goes
*great* with salads, cold meats etc.


Beetroot relish

7 beetroots (1.25kg) peeled and grated
1 red onion finely chopped
1 cup balsamic vinegar
1 cup red wine vinegar
2 cups brown sugar
1 tablespoon cracked pepper
½ teaspoon table salt

Place the beetroot, onion, vinegars, sugar pepper and salt in a large
saucepan over medium heat and stir until the sugar is dissolved.

Bring to the boil and cook for 30mins or until reduced and syrupy.

Carefully spoon the hot relish into sterilised jars. Makes 4 cups. Use on
sandwiches or with cold meats.


--
Peter Lucas
Brisbane
Australia

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