Beets are very popular in Eastern Europe and this red beet marmalade is the perfect combination of sweet-and-tangy flavors. It can be used as a breakfast marmalade, but I like it much better as a condiment that can be used to top meats and poultry. Better yet, I serve it atop toasted bread circles with a grating of cheese as an appetizer. Compare this with red onion marmalade recipe.
- 1 1-pound jar julienned beets (drained)
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 dash black pepper (to taste)
- 1 Pinch ginger
- 1/2 cup red-wine vinegar (or balsamic vinegar)
- In a medium saucepan, heat oil over medium-low heat. Add beets and saute 10 minutes. Add sugar,salt, pepper, and ginger. Cook about 2 minutes or until sugar has dissolved.
- Carefully add vinegar. Increase the heat and bring to a boil. Reduce heat to a simmer and cook until the liquid has evaporated and beets are caramelized and thickened, stirring frequently. This will take anywhere from 30 to 60 minutes. Watch the beets carefully so they don't burn.
- Serve warm or cool and store covered in the refrigerator. Reheat as necessary.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|