Beetroot, horseradish, onion, pear and grape chutney

Ingredients

• 70 g raw  beetroot, cut into brunoise
• 40 g raw grated horseradish
• 61 g onion, diced
• 150 ml white wine vinegar
• 15 g semolina sugar
• 73 g white or red seedless grapes, quartered
• 95 g peeled ripe pear, diced
• A splash of rapeseed oil
• A pinch of salt
• Optional: thickener (roux or cornstarch)

Preparation

Gently sweat the diced onion in a little rapeseed oil without colouring it, and season with salt.
Deglaze with the vinegar, add the sugar and mix well. After 3 minutes, add the grapes and pear. Stir well and simmer gently, covered, for 20 minutes.
Add the beetroot, mix well and continue to simmer, covered, for 15 minutes. Thicken slightly if desired.
Grate the raw horseradish and fold it in thoroughly. Allow to cool.
Serve with goat’s cheese from Karditsel.