Rhubarb & Beetroot Relish Rhubarb & Beetroot Relish Rhubarb & Beetroot Relish Gallery Appetizers & Sides Sauces & Dressings Ingredients Method Ingredients 2 tablespoons yellow mustard seeds 1 tablespoon olive oil 1 onion finely diced 500g beetroot, peeled and grated 3/4 cup Bonne Maman Rhubarb Conserve 2 teaspoons salt 1/2 cup balsamic vinegar 1 cup red wine vinegar 1 cinnamon stick 1 teaspoon ground all spice 1 tablespoon fresh thyme, roughly chopped Method Place the mustard seeds in a heavy based saucepan and cook over a medium heat for 2-3 minutes or until they start to pop. Add the oil and onion and cook for a further 2-3 minutes or until the onion is transparent. Add the remaining ingredients and simmer over a low heat for 30-40 minutes, stirring several times until thickened. Allow to cool, place into jars and keep in the fridge. 5- Serve with vegetable pancakes, roast meats, cold meats or even smoked salmon.
