1 red onion, finely chopped
1 cup Jam Sugar
1½ cups white vinegar
3Tbs balsamic vinegar
pinch of salt
½ tsp ground black pepper
Clean the beetroot and cut off all of the stalk/leaves. Place into a pot of boiling water and boil for 20mins (until soft and the beets can be pierced with a sharp knife). Remove from the water and cool. Wearing gloves remove the skin from each beet by gently rubbing. Grate the beetroot into a bowl (it should be very soft and easy to grate). Add the beetroot and all of the ingredients into a wide-based pot and stir over low heat until the sugar dissolves. Let mixture simmer for approximately 30mins until the liquid has evaporated and it has a jam-like consistency. Put into sterilised jars.
Notes: Store the relish in a cool dry location.
Once opened it should be stored in the fridge.
Use within 3 - 4 months.
Enjoy on salad sandwiches, with cold meats, cheese and eggs.
Via: A Fresh Legacy