Ingredients Jump to Instructions ↓

  1. 1 pound cooked beets

  2. 1/2 teaspoon salt

  3. 5 Tablespoons fresh lemon juice

  4. 2 Tablespoons light honey

  5. 2 to 3 Tablespoons chopped lemon zest

  6. 1/3 cup crystallized ginger

Instructions Jump to Ingredients ↑

  1. Preparation: Peel and coarsely grate or mince the beets , and transfer to a medium-sized bowl. Add salt, lemon juice, honey , lemon zest, and ginger . Mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. Use this marmalade with any savory dish. Yield: a generous 2 cups Recipe Source: Mollie Katzen's Sunlight Cafe by Mollie Katzen (Hyperion) Reprinted with permission.


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