This beetroot relish can be served to spice up a salad or a main meal. I like it served as a salad in it’s own right and it is rather good with pecans.

1 medium beetroot
1 small red onion
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of salt

Peel the beetroot I prefer to do this with a small sharp knife. Using a large toothed grater grate the beetroot. Or chop into small pieces.
Finely chop the onion.
Mix all the ingredients together and leave for at least twenty minutes to let the flavours mingle.
Serve as a side dish and allow people to help themselves  or pile on top of a green salad to add… well a kick.
You can add more cayenne pepper to suit your pallet.

This year I have discovered I like beetroot raw rather then vinegared or cooked. But I am the only one who likes it in our house.

Beetroot is said to have very positive effects on the blood and other health inducing properties.

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