Summary

Ingredients

• 500 g beetroot (weihed with the skin)
• 200 ml vinegar, (red wine vinegar)
• 400 g suar, brown
• 2 tablespoon lemon juice
• 4 tablespoon horseradish, freshly grated
• 1 teaspoon caraway seeds, ground
• 1 teaspoon curry
• 1 teaspoon salt

Print Recipe Pin Recipe

Instructions

1. Wash the beetroot, cook in salted water (approx. 1.5 hours) and peel.
2. Dice the beetroot, put in a saucepan with sugar, curry, salt and vinegar, puree and then bring to the boil. Simmer until thick and stir in the fresh horseradish and lemon juice and season to taste.
3. Pour into screw-top jars while still very hot and let cool upside down.
4. Makes about 4 glasses and lasts a good 6 months.