We have way too many beets this year - lovely big ones. I want to make beetroot relish, so if anyone has a foolproof recipe please direct me to it!
I'm also passing on a very good tip I got from a chef - boil your beetroot whole in a "boil in the bag", the flavour when cooked liked that is immensely intense. More than I've ever tasted before!
Finally, a question, can I use a beetroot that I boiled on Saturday night and has been in the fridge since then to make the relish with, today?
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