Lirah Australian Made Gourmet Vinegars

This relish is so good on a home-made burger, enhances a cheese platter or serve with your steak straight off of the BBQ. It also works well with chicken and fish or you could add to some sour cream to make a beetroot dip.

Ingredients:

• 750g beetroot, peeled (wear gloves to prevent stained hands!)
• 1 brown onion, quartered
• 1 tsp olive oil
• 4 teaspoons yellow mustard seeds
• 2 cups Lirah Gourmet Aged Balsamic
• 2 cups white sugar
• 1 cup water
• 2 whole cloves
• 5cm piece orange peel
• Sea salt and cracked black pepper, to taste
• 5 sterilised jars

Method

1. Grate beetroot and onion in a food processor.
2. Heat oil in large frying pan and fry mustard seeds until fragrant.
3. Add all remaining ingredients including Lirah Gourmet Aged Balsamic and bring to the boil, with your lid on, over medium heat.
4. Simmer for 30 minutes until beetroot has softened and the liquid has reduced and thickened.
5. Pour into sterilised jars, seal with a lid and allow to cool.