Beetroot and Leek Relish (Apicius 3.2 p. 159)
from Christopher Grocock & Sally Grainger, Apicius: A Critical Edition with an Introduction and English Translation, Prospect Books, 2006

10 large beetroots peeled
1 large leek, sliced and rinsed to remove sand
2 cups sweet wine, like muscat, reduced down to 1 cup
1 tbsp fish sauce
2 tsp cumin
Pepper to taste

Chop beetroot into even sized chunks, bring to boil and cook until soft. Add the leek to the cooked beetroot and simmer until leek is cooked.

Puree the beetroot with some of the reduced wine to make a soft consistency. Add fish sauce, cumin and pepper and blend together until thoroughly mixed.