I saw this little number one afternoon whilst watching TV. Looked pretty easy (so totally my style of cooking). I gave it a whirl & found it to be a pretty good little multitasker. Great on a cheese platter; nice little dipper for vegie sticks; & pretty good on a sandwich with salad – oh yeah, it is a winner!
Beetroot Relish
Source: Everyday Gourmet
Ingredients:
🗸 2 whole beetroots, cleaned & trimmed (approx. 450g)
🗸 ½ garlic clove
🗸 1/3 red onion, peeled & roughly chopped
🗸 ½ tsp. cumin seeds
🗸 2 tbspn balsamic vinegar
🗸 ½ tsp. salt
🗸 ¼ tsp. black pepper
🗹 Preheat oven to 1900C.
🗹 Wrap each beet in a square of foil & roast for 45-60 minutes or until beets are tender when pierced with skewer. Remove from oven & allow to cool completely.
🗹 Once cooled, remove the skins from the beetroot & roughly chop.
🗹 Place into a food processor with onion, garlic, cumin & vinegar. Blitz to desired consistency & season to taste with salt & pepper.
🗹 Deliciousness awaits!
In my opinion the best way to have this (as suggested on the show) is with roast lamb & garnished with fresh mint leaves & crumbled feta, plus a heap of roast vege…just sayin’ 😋
Image source: Lettuce Turnip the Beet by Amy Devereux
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