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Slow winter cook with beetroot

Rich purple crimson beetroots from the beautiful fertile Lockyer Valley have taken over my kitchen this week. Teamed with toasted mustard seeds, orange rind, spices and red wine vinegar, all our beetroot is peeled to ensure a tangy flavour without that earthy after taste. And that’s a lot of peeling with 12 kgs making up this morning’s small handmade batch.  Our relish can be tossed through a salad, enjoyed on that next Aussie beef burger, or paired with cheese, fish or pork & fennel sausages. And with all those wonderful health benefits associated with beetroot you can even just enjoy it spoon by spoon straight out of the jar.