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After BBQ's I often have leftover beetroot. This is a great way to use it up. I found this in SFI Mag.
- Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat.
- Cook for 5 minutes or until onion is soft.
- Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick.
- Allow to cool.