Beet relish

A wholesome recipe, and, vegetable-filled relish from my cookbook Nourished NATURALLY within is this heavenly relish. It’s full of antioxidants (look at the colour!) and tastes superb on sourdough, as a side to your mains or as a nice punch of flavour to any savoury snacks.

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon garlic

• 1 teaspoon cumin

• 1 teaspoon mustard powder Pinch ginger

• 1 large (1 1⁄2 cups) beetroot, grated

• 1 small (4 tablespoons) apple, grated

• 1⁄4 (1 cup) small purple cabbage, sliced

Instructions:

1. Add all the ingredients to a medium-sized saucepan.

2. Cook on a medium heat for 25 minutes. Turn to low and cook for a further 2 hours, stirring occasionally.

3. Transfer to an airtight jar and store in the fridge for up to 1 week.