Rhubarb & Beetroot Relish

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

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.