Total Time
Prep 2 mins
Cook 20 mins

After BBQ's I often have leftover beetroot. This is a great way to use it up. I found this in SFI Mag.


  1. Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.
  2. Cook for 5 minutes or until onion is soft.
  3. Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.
  4. Allow to cool.