Beetroot and Shiraz Relish

Prep: 10 mins

Cook: 30 mins

Ingredients

1 tbsp Olive oil

3 Large beetroot, julienned

2 Red onions, halved and finely sliced

2 sprigs Fresh thyme

1 tbsp Brown sugar

1/2 cup Wolf Blass Shiraz

2 tbsp Balsamic vinegar

Sea salt to taste

Pepper, freshly cracked to taste

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Directions

Enjoy with Lamb and Chilli Sausage Rolls.

Step 1

Heat the oil in a large deep frying pan over a medium heat.

Step 2

Add the beetroot, onion and thyme.

Step 3

Reduce the heat to low and cook, stirring regularly, for around 20 minutes until well softened.

Step 4

Add the sugar and cook for a further 3 minutes.

Step 5

Add the wine, vinegar, salt and pepper.

Step 6

Increase the heat and bring to the boil, then reduce to a simmer and cook uncovered for 5 to 10 minutes until the liquid has reduced and the relish is thick and sticky.

Step 7

Enjoy with Lamb and Chilli Sausage Rolls.

Wolf Blass Wolf Blass

Makers' Project Reserve Shiraz 2020 Makers' Project Reserve Shiraz 2020

26% off RRP

RRP (750 mL)

$26.00

750 mL

$19.00

6 x 750 mL

$114.00

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