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Beetroot Relish

A delicious relish/chutney made from raw beetroot, horseradish, vinegar & sugar


Excellent accompaniment to corned beef - especially cold corned beef sandwiches.
Also rather delicious with steak.
* Ideally I would have preferred to use fresh horseradish however none was available so I used a bottled preserved horseradish relish. When I make this again I shall make sure to have a ready supply of fresh horseradish and will use (probably) around 2-3 tablespoons.
I also preferred to use a manual grater (coarse grate side) rather than blitz the beetroots in a food processor.
I liked the slightly runny consistency, however if you prefer a more firm relish, you could add some commercial pectin or jam setting powder to get a firmer end result.

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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Relish.


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