Country of origin: Australia
This vibrant relish is packed full of earthy beetroot enlivened by the addition of mustard, vinegar and horseradish. A classic combination of flavours, both sweet and zesty, in an eye-catching deep magenta colour.
It is spectacular with oily fish varieties like salmon, trout or mackerel, and particularly with cured or smoked versions; spoon a little over smoked salmon, sour cream and dill for a classic starter, or even as a bagel topping. It’s a perfect companion to soft, tangy goats cheeses or sweet smoked hams, and is a lively addition to a ploughman’s lunch. It’s the ideal condiment for a European-style Christmas dinner, or in a simple salad sandwich. And if you want to make an Australian-style hamburger, it wouldn’t be complete with the addition of beetroot.