300 g Beetroot 
1 Tbsp Olive oil 
1 medium Onion, chopped 
1 tsp crushed Garlic 
2 Tbsp Seven Colours Grill Seasoning™ 
3 Tbsp Chutney 


Cook the beetroot until tender. Allow to cool, then peel and dice into small pieces. In a pan, heat the oil, then fry the onion until translucent. Add the garlic and Seven Colours Grill Seasoning™ and stir. Add the diced beetroot and mix well. Allow to cool, then add the chutney and serve.