If you are wanting ways to reduce food waste, try this tasty beetroot skin and carraway relish relish.
Beetroot Skin and Carraway Relish Recipe
If you’ve got leftover beetroot and you’re wondering what to do with it, make relish!
It is a quick and colourful way to add some flavour to your lunch-time sandwich, it’s also a delicious addition to a cheese platter.
Ingredients:
Keep the peel and washed skins of 5 large beetroots (you should have 2 cups (180g total of skin).
1 granny smith apple, peeled
½ cup (110g) raw caster sugar
1 tsp carraway seeds
1/2 cup (125ml) red wine vinegar
Method:
Thinly slice the skin and grate any leftover ends of the beetroots. Place in a medium saucepan with the peeled granny smith apple, raw caster sugar, carraway seeds, 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.