Blushing Beetroot Relish

1. 1

   Put the peeled and qtr'd Beets through the grater blade of your food processor or grate by hand (not too fine)

2. 2

   Put the vinegar and sugar into a large saucepan and heat gently until sugar has dissolved, add the salt, pepper and Mustard and mix well, turn up the heat then add the grated beetroot

3. 3

   Stir well and bring up to a gentle boil, pop the lid on and turn the heat down to low- med and leave to simmer gently for 5 mins. Stir again, pop the lid back on and take the pan off the heat.

4. 4

   Leave until cool or overnight stir again then put it into sterilised jars, cap and leave for 48 hours before you eat it. It will keep for up to a year if it's stored in a cool dark place, although mine is usually devoured within 2-3 months

No additional tips available.