Beetroot & Mint Relish

ingredients

•    1400g beetroot brunoise
•    375g onion dice
•    50g garlic dice
•    5 bay leaf fresh
•    100ml water
•    1 Lemon zest and juice
•    1 grapefruit juice
•    130ml orange reduction – the orange lady
•    190g raw sugar
•    250g caster sugar
•    300ml olive oil/veg
•    450ml cider vinegar
•    2 cinnamon stick
•    1 bunch mint chiffonnade

method

1: Sauté onions, garlic, bay, oil, till tender

2: Add sugar, vinegar and citrus and boil

3: Add beetroot and cinnamon and

4: Bring to the boil and reduce to a sauce glaze .remove from heat

5: Add mint and place in clean jars

6: Can be stored in a cool cupboard

Produce for this recipe was supplied by Peninsula Fresh & The Orange Lady regualr producers you will find at MSFM.

Our Stadium Kitchen is proudly supplied by KitchenAid and Gladiator supporting producers and farmers in Victoria.