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|100 ml||Lemons, juice & zest of both|
|450 g||Granulated white sugar|
- Bake beetroot and peel, weigh 450g. Mash, blitz or puree.
- Stir in lemon and sugar. Let sit overnight.
- Next day, put in a double boiler. Heat, add eggs and butter.
- Bring to about 65 degC. Be careful not to scramble the eggs.
- When done, pour into hot sterilised jars and seal.
- Serve on crackers with some cream cheese, feta or sour cream.