Cranberry-Beetroot Relish

Ingredients:

• 3/4 cup walnut halves
• 450 g cranberries, thaw if frozen
• 1 medium beetroot, peeled and chopped
• 0.5 cups of sugar
• 1 teaspoon finely grated lemon zest
• 1 Gala or Fuji apple, finely chopped
• 3 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Preparation:

1. Preheat oven to 175°C. Place walnuts on a baking sheet and bake for 12 minutes. Let cool, then chop.
2. Meanwhile, in a food processor, combine the cranberries, beetroot, sugar, lemon zest, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Process until finely chopped.
3. Transfer the cranberry relish to a bowl. Add walnuts, apple, parsley, and dill. Refrigerate for at least 2 hours. Can be stored for no longer than 24 hours.