Makes 4 cups
1.25kg beetroot, peeled
1 cup red wine vinegar and grated*
2 cups brown sugar
1 red onion, finely chopped
1 Tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp table salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy. Carefully spoon the hot relish into sterilised jars.
Use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves, if you don't fancy purple hands, and place a sheet of baking paper on your chopping board to prevent stains.