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  • 410 g can Wattie's Chunky Beetroot
  • 4 stalks celery, finely chopped
  • 1 cup finely chopped cucumber
  • grated zest of 1 orange
  • 1 red onion, peeled and finely chopped
  • 2 tsp minced fresh garlic
  • 2 tsp minced fresh ginger
  • 1 Tbsp mustard seeds
  • ¼ cup brown sugar
  • ¼ cup red wine or white wine vinegar


1. In a bowl, put the Wattie's Chunky Beetroot, celery, cucumber, orange zest, red onion, garlic, ginger, mustard seeds, brown sugar and vinegar.

2. Stir to mix well.

3. Transfer to an airtight container and keep refrigerated.


Serve with cheese, barbecue foods or with salads over summer.

This relish is best made the day before using, to allow the flavours to mingle together.

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1 Rating No Cook Beetroot Relish

Reviews (1)

Jeanette's Rating