Beetroot, Lemon and Ginger Marmalade

• 1 lb cooked beetroot
• 12 teaspoon salt
• 5 tablespoons fresh lemon juice
• 2 tablespoons honey
• 3 tablespoons chopped lemon zest
• 13 cup crystallized ginger

1. Peel and coarsely grate the beetroot.
2. transfer to a medium sized bowl.
3. add remaining ingredients and mix well.
4. transfer to tightly capped jar.
5. refridgerate for up to 3 weeks.
6. serve cold with any savory dish.

beetroot, salt, lemon juice, honey, lemon zest, ginger

Taken from www.food.com/recipe/beetroot-lemon-and-ginger-marmalade-180691 (may not work)