500 g beetroots
150 g apple, peeled and diced
1 red onion, diced
1/2 hot red pepper, finely chopped
1 Solo garlic, grated
50 ml Dansukker Light Syrup
50 ml dark balsamic vinegar
50 ml Dijon mustard
2 g salt
1 g ground white pepper
25 ml oil

A relish is a raw or lightly cooked sauce that not as sweet as chutney, which is sweet and well-cooked with a consistency similar to jam.

Boil the beetroots in lightly salted water for 45 minutes. Rinse in cold water. Peel and dice them. Heat the oil in a saucepan and gently fry the apple and onion. Add all the ingredients except the beetroot and mustard and simmer for 5 minutes. Add the beetroot and mustard. Allow to cool. Store in the refrigerator.