Beetroot Relish

Ingredients

500g cooked beetroot

1 packet jelly (135g)

150ml vinegar

300ml boiling water

Method

Dissolve the jelly by mixing with 300ml of boiling water. Add 150ml of vinegar. 

Cut the beetroot into a fine dice. Add the beetroot to the jelly, and cool in the fridge. When the jelly is starting to set stir the beetroot relish well, and decant into glass jars with lids. 

Store the relish in the fridge.

Notes

This relish works particularly with cheese, cold meats, sandwiches and salads. There are sweet and sour tones to the relish.

Cooked beetroot can stain the hands, chopping boards, clothes etc. Be careful!