This earthy, sweet relish from food.com is equally good with cold meat, in any sandwich, as part of a cheese platter or on a burger.
Place 2 cups of raw, peeled and grated beetroot into a medium sized saucepan. Add ¾ of a cup of water, ¼ of a cup of red wine vinegar, 1 tablespoon of honey, 1 teaspoon of yellow mustard seeds, ¾ of a teaspoon of salt, ¼ of a teaspoon each of ground allspice and cumin and a small cinnamon quill. Bring to boil over high heat and stir until the honey dissolves. Reduce to a simmer and cook for 1 – 1½ hours until the liquid has evaporated and the beetroot is tender. If the liquid evaporates too soon, add a little water as required. Taste for seasoning and adjust if necessary. Decant into clean glass jars.
michelle picker cooks 