RTE Food was asking yesterday on Twitter how we eat beetroot. I personally love beetroot and grow it every year. I pickle it, make chutneys, soup and risotto with it. So basically, I love beetroot (by the way, if you grow your own, you can pick some of the smaller leaves for your salad – just be careful not to pick too many leaves as it can kill the plant). I will also try a sweet version of samosas soon as I saw a recipe in Reza’s Indian Spice cookbook. But anyhow, here is the recipe for beetroot chutney. I have also seen a recipe that includes orange juice and zest – so basically you can vary any recipe. As always, your imagination is your limit.
- 1.5kg cooked beetroot, cut into small cubes
- 450g onions, chopped
- 450g Apples, chopped
- 450g sugar
- 600ml white wine vinegar
- 2tsp salt
Pour or spoon into hot sterile jars and cover tightly with lids. Store in a cool dark place and leaven for at least 2 months before opening. Once opened refrigerate.