Beetroot relish is the perfect accompaniment to cheeses and sandwiches. This recipe is both failsafe and delicious.
INGREDIENTS
1 kilogram beetroot, peeled and grated
1 apple, grated
2 red onions, finely chopped
2 cloves garlic, crushed
1 cup packed brown sugar
2 teaspoons sea salt
finely grated zest 1 orange
juice of 2 oranges
½ cup balsamic vinegar
¼ cup red wine vinegar
¼ cup water
1 teaspoon mixed spice
2 teaspoons
freshly ground pepper
METHOD
Grate the beetroot and apple on the coarse side of a box grater or use the grating blade in a food processor. Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and cook, uncovered, over a low heat and stirring occasionally, for 1½-2 hours until the liquid has evaporated and the mixture is thick and glossy. A simmer mat is ideal for long gentle cooking and will help prevent the relish catching on the base of the pan. Spoon into hot, sterilized jars and seal tightly. Refrigerate after opening. Makes about 4 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.