How make the perfect beetroot salad with chutney relish

By Faeza
17 November 2016



¦ 6 medium beetroots

¦ 30ml (2 tablespoons) butter or margarine

¦ 1 onion, sliced

¦ 65ml (¼ cup) Mrs Ball’s Peach Chutney

¦ 30ml (2 tablespoons) cornflour

¦ 125ml (½ cup) vinegar

¦ 5ml (1 teaspoon) salt


Cook beetroot in boiling water for 30 minutes or until soft. Cool, peel and cut into wedges.

Melt butter in a frying pan and sauté onions for five minutes or until transparent.

Combine chutney, cornflour and vinegar. Add to onions.

Season with salt to taste, and heat through for five minutes. Add beetroot and toss gently to mix.

Serve warm as a side dish or cold as a salad.