Sarau Festival

Beetroot, Apple and Blackcurrant Salsa by Steve Richards of The Jester House
In a bowl mix:
250g peeled and grated beetroot
200g unpeeled and grated apple
4 cloves garlic finely chopped
1/2 cup blackcurrants
season to taste with
2Tblsp balsamic vinegar
2Tblsp sugar
1/4 cup (60ml) olive oil
salt and ground pepper
Optional – chilli paste or flakes
Leave for at least 1 hour for flavours to amalgamate
Will keep covered in the fridge for 3-4 days.

Lovely with quiche, as a side salad or with cold meat.