Beetroot & balsamic relish
Place all ingredients in a covered saucepan.
Bring to boil over high heat, then reduce to a simmer for 20 minutes.
Remove lid and cook on low heat until most of the liquid has evaporated.
Spoon into sterilised jars and seal.
Serve relish with cold cuts of ham or beef on rye. The relish will keep for several weeks in the fridge.
Mix ½ cup relish with 125g softened cream cheese for a tasty dip.