NICKY’S BEETROOT RELISH
750 g fresh beetroot peeled and coarsely grated (I use grater attachment on food processor for less mess and stained hands)
1 onion chopped
400 g apple – peeled cored and chopped
410 ml white wine vinegar 1/2 cup (95 g) lightly packed brown sugar
2 Tbls lemon juice

Place all ingredients and 2 TEAS. salt in large pan and stir over low heat without boiling till sugar dissolved. Bring to boil, stir till beetroot and onion are tender and relish reduced and thickened.

Spoon immediately into clean, warm jars and seal.  TIP UPSIDE DOWN TILL COOLED which seals them!! Leave one month before opening.

BON APPETIT