Thermomix Beetroot Relish

This recipe is based on one from Alla Wolf-Tasker's book "Lake House, A culinary journey in country Australia"

Beetroot has always been a part of the food at Lake House and currently forms part of the smoked eel entree.

Alla's original recipe calls for the beetroot to be steamed, which is easily achieved in the Varoma section of the Thermomix, if you prefer.

Other flavours such as coriander go well with the beetroot, so experiment.



Thermomix Beetroot Relish

Ingredients:

250g onions, peeled and quartered
1 Tbsp vegetable oil
500g beetroot, peeled and cut into eighths
200g sugar
1 MC (100ml) water
5 g grated horseradish, (I did a large amount in the Thermomix previously)
5 g brown mustard seeds
1 tsp salt
100ml red wine vinegar


Method:

Place onions into TM bowl and chop for 10 seconds on speed 5. Add oil and sauté for 5 minutes at 100°C on Speed 1.

Add beetroot to TM bowl and grate for 20 - 30 seconds on Speed 6, scrape down the sides every 10 seconds to incorporate all the beet and to check on size. The pieces should be similar in size to lentils. Add sugar, water, horseradish, mustard seeds and salt and cook for 30 - 40 minutes at 90°C on Speed 1 with the MC in place. The beetroot should be cooked, but not soft and mushy.

Add vinegar and blend for 10 seconds on Speed 3.

May be stored in the fridge for a week, or you can place in sterilised jars and seal to keep longer.