Spiced Beetroot and Pomegranate Relish will keep refrigerated for up to 2 weeks. It’s perfect served with summer barbecued meats or on a cheeseboard. It is also the perfect accompaniment to our Vegan Caramelised Pumpkin and Almond Filo Scroll.
Spiced Beetroot and Pomegranate Relish Recipe
Makes 1 ½ cups
Ingredients:
3 medium beetroot, peeled and diced
1 Granny Smith apple, peeled and grated
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
½ cup red wine vinegar
½ cup firmly packed brown sugar
¼ cup pomegranate arils
Method:
Combine beetroot, apple, garlic, cumin, coriander, vinegar, sugar and ½ cup water in a medium saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar.
Reduce heat to low and cook for 20-30 minutes, stirring occasionally, or until beetroot is tender and relish is sticky. Add pomegranate arils and season with salt and pepper. Set aside to cool. Refrigerate until ready to serve.
Smart Tip:
Spiced Beetroot and Pomegranate Relish will keep refrigerated for up to 2 weeks. It’s perfect served with summer barbecued meats or on a cheeseboard.
This relish is the perfect accompaniment to the Vegan Caramelised Pumpkin and Almond Filo Scroll.
