Spicy beetroot relish

Chef: Judith Sweet

You can grate the beetroot in a food processor. I would suggest that you wear disposable gloves whilst dealing with the beetroot. This mixture can be successfully doubled.
You can make this in advance and keep it in a sterilised sealed jar in the refrigerator.

Degree of difficulty: Low

You need:
2 cups grated peeled raw beetroot
1 tablespoon mildly flavoured honey
quarter cup red wine vinegar or cider vinegar
1 teaspoon mustard seeds
quarter teaspoon ground allspice
half teaspoon ground cinnamon
quarter teaspoon ground cumin
three quarters cup water
1 teaspoon salt

Method:
Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about an entire day or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.

Roasted beet and pomegranate salad

Preheat the oven to 180 C. Trim the tops from 2 bunches of beetroot, leaving 2cm of the stems attached. Peel the beetroot with a vegie peeler. Spread onto onto an oven tray and cover with olive oil. Roast for 30-35 minutes, until soft. Roast 1 cup of walnuts until fragrant. Cut a pomegranate in half and juice one half using a citrus juicer. Remove the seeds from the other half and separate into a bowl. To make dressing, disard the flesh from 2 pieces of preserved lemon, chop the skins finely and put into a jog with the pomegranate juice, 1/4 cup white wine vinegar and 1/4 cup olive oil and whisk to combine. Add the beetroot, walnuts and 80g of rinsed well-drained snow pea shoots to pomegranate seeds inbowl and toss with dressing until combined. Serve scattered with goats cheese and season with salt and pepper.

Beetroot and nut salad

• bunch of beetroot
• salad leaves
• walnuts (approx 1 cup, although I probably just adjust depending on what I feel like)
• 2 tbsp balsamic vinegar
  
• 2 tsp honey
• 3-4 tbsp olive oil
• salt and pepper
• additional olive oil for beetroot
  

Peel and wash the beetroot and cut into pieces, season with salt and pepper and coat add toss with olive oil. Bake in oven at 180 degrees. Will take approx 1hour but may vary depending on the beetroot and size of pieces. Meanwhile, wash salad leaves and chop walnuts. Mix the balsamic vinegar, honey and plenty of salt and pepper together in a bowl. Once the beetroot is ready fry the nuts in approx 4 tablespoons of oil (this is the oil for the dressing) - add the hot nuts to the dressing. Add the beetroot, nuts and dressing to the salad leaves, toss and serve.