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Balsamic Beetroot Relish
3 medium beets (800g), peeled and coarsely grated 1 red onion, finely chopped 2 tablespoons dried currants ½ cup sugar 1 teaspoon ground allspice ½ cup balsamic vinegar ¼ cup water 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon pepper
© Annabel Langbein Media
Place all ingredients in a pot. Cover and bring to a boil over high heat, then reduce heat to a low simmer and cook for 20 minutes. Remove lid and carry on cooking until liquid has all but evaporated and beets are tender and glossy.
Stored in the fridge, it will keep for a couple of weeks. Great with cold meats and as the base for a savoury tart with feta and rosemary.
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