Recipes by Di Swann
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.