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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 1 |
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After BBQ's I often have leftover beetroot. This is a great way to use it up. I found this in SFI Mag. Ingredients:
1 onion, peeled and chopped |
1/3 cup brown sugar |
1/4 cup red wine vinegar |
1/2 cup water |
1 pinch ground cinnamon |
1 pinch ground cloves |
225 g beets, drained and chopped |
Directions:
1. Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.
2. Cook for 5 minutes or until onion is soft.
3. Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.
4. Allow to cool.
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