• 1/2 tbsp oil
• ½ tsp yellow mustard seeds
• 1 onion
• 1 clove
• ½ balsamic vinegar
• 300 g cooked beetroot (grated)
• 1/3 c sugar

Heat the oil in a small saucepan and add the mustard seeds. When the seeds start popping add the onion and clove. Cook gently until tender and then add the beetroot, vinegar and sugar and simmer for 15 mins stirring frequently. Season to taste and cook until the liquid is absorbed.