BEETROOT RELISH

INGREDIENTS 
› 250g onions, peeled and quartered
› 1 Tbsp vegetable oil
› 500g beetroot, peeled and cut into eighths
› 200g sugar
› 100ml water
› 5 g grated horseradish
› 5 g brown mustard seeds
› 1 tsp salt
› 100ml red wine vinegar










PREPARATION

Place onions into bowl and chop for 10 seconds on a medium speed. Add oil and sauté for 5 minutes at 100°C. Add beetroot to bowl and grate for 20 - 30 seconds, scrape down the sides every 10 seconds to incorporate all the beet and to check on size. The pieces should be similar in size to lentils. Add sugar, water, horseradish, mustard seeds and salt and cook for 30 - 40 minutes at 90°C. The beetroot should be cooked, but not soft and mushy.