This sweetly tart relish is delicious with roast beef and Yorkshire pudding
Sides & Relish
Vegetable
Ingredients
700g grated fresh beetroot
1 large red onion, finely chopped
400g brown sugar
230ml Balsamic vinegar
2 star anise pods
1 tspn cinnamon
juice of one lemon
Place all ingredients in a saucepan and bring to the boil. Once they are boiling, reduce to a simmer and cook for 40 minutes uncovered to allow moisture to reduce.
When cooked spoon the hot relish into sterilised jars and seal with a lid. Upend the jars to cool. Will keep for two months unopened and once opened for two weeks in the fridge.