Beetroot Ginger Relish
If you’ve ever peeled or cut beetroot you know how insistent the colour can be on your skin. This is one of those few instances that I do wear gloves.
My many-years old recipe card has the notation ‘triple at least!’ written boldly next to the ingredients. Who am I disagree?
ingredients
- 300g grated beetroot
- 3tbsp grated ginger
- 3tbsp white sugar
- 3tbsp white wine vinegar
- 200ml white wine
method
Add all your ingredients into a saucepan and bring to a boil.
Cook for 30-40 minutes over a medium heat until the beetroot softens and most of the moisture has boiled off.
Transfer to sterilised jars whilst still warm.