- Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
- Bring to the boil and cook for 30 minutes or until reduced and syrupy. Carefully spoon the hot relish into sterilised jars.
- Use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves, if you don't fancy purple hands, and place a sheet of baking paper on your chopping board to prevent stains.