Beetroot, Lemon and Ginger Marmalade |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Found this on and thought it sounded just delicious if you are a beet lover as I am. Will keep for up to 3 weeks in a fridge. From Mollie Katzens Sunlight cafe Ingredients:
1 lb cooked beetroot |
1/2 teaspoon salt |
5 tablespoons fresh lemon juice |
2 tablespoons honey |
3 tablespoons chopped lemon zest |
1/3 cup crystallized ginger |
Directions:
1. Peel and coarsely grate the beetroot.
2. transfer to a medium sized bowl.
3. add remaining ingredients and mix well.
4. transfer to tightly capped jar.
5. refridgerate for up to 3 weeks.
6. serve cold with any savory dish.
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