DD and I had this a few years back at a restaurant in Canberra served with dips, assorted cheeses pita bread and such. My DD and I loved it, I have been searching for a recipe ever since, and after two years of searching for the right recipe, found this in one of my familie's old cookbooks in my cupboard....go figure!!!! When we had it in Canberra the beetroot seemed to be coarsley grated, but I like it finely julienned, as it seems to have more flavour. The serving and yield you get, will depend on the size jars and also the size of the beetroot used, so it will not be exact, as I used small jars. This is great served on a platter served with cheese dips and savoury biscuits, or served with salads, and always on hand in the cupboard.