I’m always on the look out for ways to create nutritious yet simple dishes and this beetroot chutney is great with salads, cheese and crackers, or even fish. It’s really easy to do – my mum makes a huge batch every year – it’s just a bit messy due to the colour of the beets.
2lbs cooked beetroot
2 small onions
1 pint spiced vinegar
2 cooking apples
1. Grate the beetroot and apples
2. Chop the onion finely
3. Add the sugar and vinegar
4. Boil for 30 minutes or until soft
5. Place in sterilised jars
Head over to lovebeetroot.co.uk for some more tasty ways to use up your beetroot surplus, including beetroot and goat’s cheese tarts and spiced beetroot and apple muffins with crunchy hazelnut. Yum!