A SPOONFUL of this thick, sticky, earthy jam goes particularly well with beef, tasty and blue cheeses.
- 1 large onion finely chopped
- 300g of peeled and grated raw beetroot
- Large peeled and grated apple
- ½ cup cider vinegar
- ½ cup water
- 4 tbls brown sugar
Sauté onion in 1 tbsp olive oil for 10 minutes until softened but not coloured. Add beetroot and apple, cider vinegar and water and brown sugar.
Stir well and bring up to the boil, then turn the heat down to medium-low, part-cover the pan and simmer for 40 minutes until the beetroot is very tender.
Remove the lid and simmer for 15 minutes, stirring now and then, to reduce the liquid in the pan and until the mixture is jam-like in consistency.
Season with salt and pepper and leave the jam to cool before serving, or spoon into a sterilised jar and keep for up to 1 month.