Spiced Beetroot & Orange chutney

Beetroot and orange are a culinary match made in heaven, with the earthy tones of beetroot being brightened by zesty citrus and the whole thing is pulled together with cinnamon, allspice and coriander seed. And just look at that colour! Irresistible.

This fruity, fresh chutney marries beautifully with cheese, rice dishes, cold meats and especially salmon.

Beet leaves were grown in the ancient Middle East and the Romans developed recipes for the root. In the Middle Ages, herbalists used beetroot for conditions of the blood and digestion. The plant is a regular in most allotments. I can certainly remember my dad growing far too much of it and the house smelling strongly of cooking beets, I didn't like it at all!