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Beetroot skin and carraway relish

Beetroot skin and carraway relish

Beetroot skin and carraway relish

If you’ve got leftover beetroot and you’re wondering what to do with it, try this tasty relish. A quick and colourful way to add some flavour to your lunch-time sandwich, it’s also a delicious addition to a cheese platter. 

Keep the peeled and washed skins of 5 large beetroot (you should have 2 cups (180g total of skin). Thinly slice the skin and grate any leftover ends of the beetroots. Place in a medium saucepan with 1 peeled granny smith apple, ½ cup (110g) raw caster sugar, 1 tsp carraway seeds 1/2 cup (125ml) red wine vinegar and 1/3 cup (80ml) water. Place over medium heat, bring to simmer and cook for 20 minutes or until the beetroot is tender. Makes 2 ½ cups. Relish will keep for 2 months, refrigerated. Serve on sandwiches, or with cheese plates.

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