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Any good suggestions for beetroot chutney? or a good method for roasting?

Roasting was discussed in a previous beetroot thread sohave a look down the board a bit.   Can't help with chutney.  I like my beetroot roast, curried or baked with cream and horseradish.  Yum.

I made some beetroot chutney last year, which was well appreciated by the family. I will search to see if I can find the recipe, but essentially it had beetroot and onions, plus normal chutney ingredients.

As regards roasting, I just cut into small wedges, roll in flour and sea salt, and roast in a separate dish, to prevent staining of the other roast vegetables.

Big ones I wrap in foil which I have lightly olive oiled and sprinkled a little sea salt on, then wrap the root, bung it in the oven, and cook like a jacket tater!  Delicimoso!  ;D