Sweet and Tangy Red Beet Marmalade


saponifier / pixabay / CC0 Public Domain

Prep: 5 mins
Cook: 50 mins
Total: 55 mins
Servings: 24 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
16 Calories
1g Fat
2g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 16
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 0g
Vitamin C 1mg 4%
Calcium 3mg 0%
Iron 0mg 2%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 or a condiment that can be used to top meats and poultry. Or serve it atop toasted bread circles with a grating of cheese as an appetizer.


  • 1 (1-pound) jar beets, julienned, drained

  • 1 tablespoon olive oil

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1 dash freshly ground black pepper, to taste

  • 1 pinch ginger

  • 1/2 cup red wine vinegar, or balsamic vinegar

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, heat oil over medium-low heat. Add beets and sauté 10 minutes. Add sugar, salt, pepper, and ginger. Cook about 2 minutes or until sugar has dissolved.

  3. 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.

  4. Serve warm or cool and store covered in the refrigerator. Reheat as necessary.

  5. Enjoy.