Beetroot relish is earthy and sweet. This one has an optional chilli to add some kick. I liked the contrast of fennel seeds with the beetroot but leave them out if you can’t stand the liquorice taste.
Two tablespoons olive oil
One medium onion, peeled and finely chopped
One medium beetroot, peeled and coarsely grated
One red chilli, deseeded and finely chopped
Half a cup of red wine vinegar
Half a cup of red wine
Two tablespoons brown sugar
One teaspoon fennel seeds
A knob of fresh ginger, grated
One tablespoon of fish sauce
Heat the oil in a heavy based saucepan and fry the onion gently until softened and starting to colour. Add the remaining ingredients and simmer until reduced to a syrupy consistency, stirring from time to time. It took about half an hour when I did it. Makes about a cup of relish. Store in the fridge.