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Beetroot and smoked bacon relish
- Published: 31 Jul 14
- Updated: 18 Mar 24
Leigh Norton’s beetroot and smoked bacon relish goes perfectly with his slow-cooked pork belly. Combine both to wow your guests with this mouthwateringly tasty dish.
![Beetroot and smoked bacon relish](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/529701-1-eng-GB_beetroot-and-smoked-bacon-relish-768x911.jpg)
Ingredients
- 150g free-range British smoked streaky bacon
- Vegetable oil for frying
- 100g brown sugar
- 100ml wine vinegar
- 50ml cider vinegar
- 4 tsp yellow mustard seeds
- 8 medium beetroot, peeled and coarsely grated
- 1 red onion, finely chopped
Method
- Chop the bacon, then fry in a pan with a little vegetable oil until golden. Remove with a slotted spoon.
- Put the brown sugar, red wine vinegar, cider vinegar and yellow mustard seeds in the pan, then heat gently until the sugar has dissolved.
- Add the grated beetroot and chopped onion, then cook gently for 15 minutes or until the liquid has almost evaporated.
- Stir through the bacon, then serve with the pork belly.
- Recipe from August 2014 Issue
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