Rhubarb & Beetroot Relish

  • 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
  1. 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.
  2. Add the oil and onion and cook for a further 2-3 minutes or until the onion is transparent.
  3. Add the remaining ingredients and simmer over a low heat for 30-40 minutes, stirring several times until thickened.
  4. Allow to cool, place into jars and keep in the fridge.
    5- Serve with vegetable pancakes, roast meats, cold meats or even smoked salmon.