It’s nearly upon us and the cooking has commenced in earnest! This week I’ve been thinking about all those little side dishes which lift Christmas meals from Special to Outstanding; the ones which leave your taste buds tingling but which complement your main dishes perfectly, this Boozy Beetroot Marmalade is one of those stars! I much prefer the earthy taste of the roots combined with the sweetness of port and sugar and a slight spicy kick from the gingers over a sickly sweet cranberry sauce any day!

Beetroot Marmalade

My weekly veg box from Riverford had a generous helping of lovely purple roots this week, if you have whole beetroot, wash them thoroughly, pop them unpeeled into a roasting dish, cover with foil and roast at 190°C for 2-3 hours until tender. Leave to cool and then remove the skins, they will slip off easily! If you haven’t got fresh, buy whole vacuum packed beetroot (usually to be found in the veg section at the supermarket) do NOT use pickled beetroot!

Beetroot is the perfect Christmas vegetable, if you chop one in half it looks very much like a bauble!

Boozy Beetroot Marmalade

Ingredients

  • a splash of vegetable oil
  • 4 small cooked beetroot chopped into small chunks
  • 1 small red onion, diced
  • 2 pieces of stem ginger, diced
  • 1 clove garlic, peeled and finely chopped
  • A 5cm piece of root ginger, peeled and finely chopped
  • 200ml port
  • 1 tablespoon of dark brown sugar

Instructions

  1. Gently fry the onion in a little vegetable oil until lightly browned.
  2. Add the garlic and gingers and fry gently for a further minute.
  3. Add the cooked beetroot, port and sugar and simmer gently for about 20 minutes until the sauce has reduced and thickened to a glossy deliciousness.
  4. Serve hot or cold
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This delicious beetroot marmalade goes really well as a side dish with nut roasts and lentil loaves, it complements a good bread sauce, stuffing and gravy brilliantly. I also serve it as a starter with peppery crackers and a generous spoonful of Stilton and Walnut Pâté, I think these two dishes were made for each other! If you have any left over bung it in a sandwich with some tasty brie, cheddar or stilton or serve it up with pickles and your cheese board, curl up on the sofa and reflect on time well spent.

For more beetroot recipes have a look at

Orange and Beetroot Cupcakes with a Plum Surprise at Tin and Thyme

Beetroot, Sour Cream and Walnut Blinis at The Veg Space

Vegan Beetroot Brownies at The Tofu Diaries

Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping from Veggie Desserts

Healthy Green Beetroot Smoothie from Fuss Free Flavours

Beetroot Salad with Freekeh Wholegrains from Maison Cupcake

Beetroot, Rocket and Feta Fritters from Tinned Tomatoes

beetroot recipes

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