Beetroots I had 10 medium ones
2 lrg red onions
1-2 tbsp of grated ginger
750ml of vinegar I used balsamic any type will work
1 lrg orange for juice and zest
1-2 tbsp mustard powder or mustard seeds
Ruffly 1 cup of brown sugar
Salt and pepper to taste
Butter for cooking onions
Peel and dice or chop finely the onions, sauté in butter till fragrant.
Peel and chop finely the beets, keep the leaves for salads or a spinach replacement its delish. Add the beetroot to the onions along with the ginger, the orange juice and zest the mustard and the salt and pepper.
Pour in the vinegar and add the sugar.
Bring to the boil and then let simmer gently until the liquid is mostly evaporated and is thick and saucy.
And thats it. U can bottle it up while its hot into sterilised jars or just keep it in an airtight container in the fridge. It will keep for well over a month in there.