(About 500 ml)

  • 6 medium beets, peeled and finely diced
  • 6 white onions, thinly sliced
  • 45 ml butter
  • 15 ml olive oil
  • 280 g (350 ml) sugar
  • 250 ml balsamic vinegar
  • Salt and freshly ground black pepper
Boil beet cubes for 15 minutes. Drain and keep to one side. Fry onions in butter and olive oil until soft and translucent. Add beet. Fry for another 5 minutes. Add 250 ml of the sugar. Stir until melted, add vinegar and turn heat down. Season with salt and black pepper. Simmer for 2 hours. Add rest of the sugar. Simmer for another 5 minutes. Spoon marmelade into sterilised jar. Serve with cheese and a French loaf.