Beetroot relish

Name: Beetroot relish
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Ingredients: 2 tsp brown mustard seeds; 1 tbsp coconut oil (see Notes); 1 onion, finely chopped; 500g cooked beetroot, coarsely grated; 1/4 cup (55g) coconut sugar (see Notes); 1/2 cup (125ml) maple syrup; 1 cinnamon quill; 1/2 tsp ground allspice; 1/3 cup (80ml) balsamic vinegar

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Prep Time: 35 minutes

Cook Time: 45 minutes

Total: 80 minutes

Author : Valli Little

simmer gifts sauce

Ingredients

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2 tsp brown mustard seeds1 tbsp coconut oil (see Notes)1 onion, finely chopped500 grams cooked beetroot, coarsely grated1/4 cup (55 grams) coconut sugar (see Notes)1/2 cup (125 milliliters) maple syrup1 cinnamon quill1/2 tsp ground allspice1/3 cup (80 milliliters) balsamic vinegar

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Instructions

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Step 1

Toast mustard seeds in a saucepan over medium heat for 1 minute or until fragrant and starting to pop. Add the oil and onion, then cook, stirring, for 1-2 minutes until onion is softened but not coloured.

Step 2

Add the remaining ingredients and 2 tsp salt, and stir to combine. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 30-40 minutes until reduced and thickened. Set aside to cool. Store in an airtight container in the fridge for up to 1 month.