Roasted beetroot relish

Ingredients

• 4 medium beetroot
• 4 cloves garlic unpeeled
• olive oil
• 1 tbsp balsamic
• 1 tbsp capers
• 1 tbsp gherkins
• chopped to make 2 tbsp flat leaf parsley
• 1 tbsp white wine vinegar

Instructions

1. 1

   Heat the oven to 190c/fan 170c/gas 6. Trim each beetroot leaving the stalk and root end attached. Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic. Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water. Season, cover tightly with the foil and roast for about 1-1½ hours or until tender.

2. 2

   Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl. Finely chop the capers and gherkins and add to the beetroot with the chopped parsley.

3. 3

   Squeeze the roasted garlic out of each clove and mash in a small bowl. Add the white wine vinegar and 2 tbsp olive oil and whisk together. Season, pour over the beetroot and mix well.