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Ingredients
- 1 lb cooked beetroot
- 12 teaspoon salt
- 5 tablespoons fresh lemon juice
- 2 tablespoons honey
- 3 tablespoons chopped lemon zest
- 13 cup crystallized ginger
Method
- Peel and coarsely grate the beetroot.
- transfer to a medium sized bowl.
- add remaining ingredients and mix well.
- transfer to tightly capped jar.
- refridgerate for up to 3 weeks.
- serve cold with any savory dish.