Caroline Velik's beetroot relish. Photo: Marina Oliphant
3 medium beetroots cooked (or 440g tin beetroot, drained)
Zest of 1 orange
1 cup brown sugar
1 cup vinegar
Wearing protective gloves, peel beetroots, then coarsely grate in a food processor or box grater.
Place in a medium pot with remaining ingredients, bring to the boil, then reduce heat and cook for 20 minutes, until thickened.
Remove from heat and allow to cool.
- Cuisine - Modern Australian