- makes 600 g serves
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 500 g beetroot, grated
- 250 g red (Spanish) onions, sliced
- 125 g apple cider vinegar
- 125 g water
- 100 g stevia (you could also use monk fruit)
- 10 black peppercorns
- 5 whole cloves
- pink salt, to taste
Instructions
- Place all ingredients in a small or medium saucepan and simmer over low until thoroughly softened but not collapsing, with some texture remaining.
- Place in a sterilised jar and refrigerate. Relish will keep well for a fortnight or more.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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