This Beetroot Relish is super versatile; you can serve it with a big brekky (amazing with my Breakfast Sausage Patties & Smashed Avo in THMII), on a juicy burger or as part of a cheese platter spread as featured in our Skinnymixers Entertaining Guide. Made healthier by significantly reducing the sugar, using unrefined sugar and apple cider vinegar – I think you will have a new favourite condiment Love Nik xx

skinnymixer's Beetroot Relish   Print Author: skinnymixer's Ingredients 500 g fresh beetroot, peeled and cut into 3cm cubes 1 medium red onion, peeled and quartered 1 medium red apple, cored, quartered 70g apple cider vinegar (take care not to use double strength!) 50g coconut sugar 1 tsp yellow mustard seeds ¼ tsp all spice Instructions Add beetroot, onion and apple to mixer bowl. Chop for 3 sec/speed 6/mc on or until finely chopped but not mush. Add remaining ingredients, including 400g water, and cook for 45 min/steaming temp/speed 1/mc off. Put the simmering basket over the hole to avoid making a mess of your kitchen. When the relish is finished cooking, if you prefer a runnier texture add a little more water. Allow to cool completely before putting into sterilised jars. If you use a sterilised jar and clean spoon/knife for serving this should last several weeks in the fridge. 3.5.3226
 
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