Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 2 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 425grams can diced beetroot, drained and liquid reserved
- 1/2teaspoons mixed spice
- 1/2 cup white vinegar
- 1 granny smith apple, peeled and roughly chopped
- 1 small onion, roughly chopped
- 1/4 cup caster sugar
- 1/4teaspoons salt
Nutrition per serving
1250kJ / 298Cal
1250 Kilojoules or 298 Calories
14% of daily energy intake*
Protein
3.9grams
Fat
0.9grams
Carbs
64.5grams
Sugars
59.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place onion, apple and vinegar in a food processor and process until smooth, scraping down sides 2-3 times during processing. Remove to a medium saucepan.
Step 2 of 3
Stir in reserved liquid from beetroot, caster sugar, salt and mixed spice. Bring to the boil, stirring continuously. Reduce heat to medium, cover and simmer for 10 minutes, stirring occasionally.
Step 3 of 3
Remove lid and cook for a further 10 minutes until thick and pulpy, stirring occasionally. Stir in Edgell Beetroot and cook for a further 10 minutes.
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