Beetroot relish (serves 2-4) 50 cals

3 large beetroots, peeled and diced 
Extra virgin olive oil
1 tsp capers, chopped
8 cherry tomatoes, chopped
½ lemon, juiced
½ red chilli, chopped (optional)


1. Preheat oven to 180C
2. Place diced beetroot in tin foil with a little oil, seal and bake for 25 minute until tender
3. Remove beetroot from oven and allow to cool
4. Place all ingredients in blender and pulse slowly until the relish is combined but still coarse

Serve with chicken burgers or grilled chicken/fish

To make in advance prepare the relish and keep in the fridge (it will last a couple of days)


Recipe by:
Robert Hobson (RNutr)
Registered Nutritionist
RHNutrition and hopenutrition