Beetroot and Caramelised Onion Relish
This relish is so tasty on homemade Hamburgers or simply served as an extra on a cheese platter.
2 tablespoons Olive Oil
4 large brown onions, peeled, halved & sliced thinly
1 1/2 cups brown sugar, firmly packed
1 1/2 cups malt vinegar
4 large beetroots, peeled & grated
1 teaspoon salt flakes
Heat oil in a large fry pan over medium heat. Add onions and cook until onions soften and start to caramelise, stirring occasionally.
Add grated beetroot, vinegar, sugar, salt and pepper. Stir to dissolve the sugar. Increase the heat until the mixture comes to a boil. Reduce the heat to a simmer and cook for 45 minutes, or until the beetroot has softened and juice has thickened. Spoon relish into sterilised jars, seal immediately and turn jar upside-down to seal.