+ To save time, peel and cut the beetroot and apple while the onion sautés in step 1. + For best results, use a tart cooking apple. + You can replace the apple cider vinegar with balsamic or red wine vinegar. + You can store the relish in an airtight container in the fridge for up to 2 weeks. + Serve relish with grilled meats, on a burger or in a sandwich.