© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Tisme
Servings: 4 cups
This is just the thing to make an ordinary everyday sandwich or wrap into a gourmet lunch! It is so nice served with a fresh crusty bread and cheese. Wear gloves and protect benches when grating the beetroot as cut beetroot stains everything!
2¾ pounds beetroots, peeled and grated
1 red onion, finely chopped
1 cup balsamic vinegar
1 cup red wine
2 cups brown sugar
1 tablespoon cracked black pepper
½ teaspoon table salt
Place all ingredients into a large saucepan on medium heat and stir well until the sugar is disolved. Bring to boil and cook for 30 minutes or until the relish mixture is reduced and syrupy. Being careful, spoon the hot beetroot relish into sterilised jars and seal.