Photo: Marina Oliphant
- 3 medium beetroots cooked (or 440g tin beetroot,
- Zest of 1 orange
- 1 cup brown sugar
- 1 cup vinegar
Wearing protective gloves, peel beetroots, then coarsely grate in a food processor or box grater. Place in amedium pot with remaining ingredients, bring to the boil, then reduce heat and cook for 20 minutes, untilthickened.
Remove fromheat and allow to cool.
Makes about 11?2 cups