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.
