Beetroot Relished

­I would like to give my solemn thanks to the single beetroot that died in the making of this very post. It was the only seedling that survived through the many trials and tribulations of summer. I remember when it was just a seed and pushing it gently into its very own jiffy peat pellet which, at the time, was purely for novel reasons. And then at some stage I placed it outside along the grey retaining wall to fend for itself out in the open. It was bullied by a tiny little caterpillar once but I took care of that! They grow up fast don't they? Of course time just seems to fly past. You think it will never happen to you and then one day you wake up and everything changes. My dear beetroot passed away on January 2nd, 2010, weighing 450 grams. It will be with us forever in our hearts and stomachs. May we never forget the joy that it has brought to the kitchen table.

Roast Beet Relish

350 g beetroot, peeled and diced (approx. 1 cm cubes)
200 g cherry tomatoes, halved (keeping stalks and stems)
6 g garlic, crushed (3 cloves)
30 g olive oil
5 g rosemary sprigs
3 g salt
35 g brown onion, sliced
85 castor sugar
50 g white wine vinegar
20 g balsamic vinegar
12 g horseradish cream

Heat the oven to 180ºC.
Toss beetroot, tomatoes, garlic, oil, rosemary, salt and any tomato stalks and stems you have, together in a medium bowl.
Transfer to a thick-bottomed tray and spread out evenly.
Roast for 20 minutes.
Sprinkle the sliced onion over the top and give it a good toss.
Return to the oven for a further 15 minutes.
While that's cooking, combine sugar, vinegars and horseradish in a small pot and heat just enough to dissolve the sugar.
Discard tomato sprigs, stems and rosemary.
Pack beetroot into 2 x 300 g jars (sterilised of course).
Pour over vinegar and seal while hot.
Cool to room temperature then refrigerate for 1 week before opening.