Thanks to Lyn Barwick for this recipe
I kg beetroot
500g cooking apples
300g granulated sugar
300ml white wine vinegar
½ teaspoon dried ginger
1 teaspoon salt
Cook the beetroot and when cooled chop into small cubes 1cm in size.
Dice the onions and apples, then cook in the vinegar along with the sugar salt and ginger for 20 minutes until soft.
Add the beetroot bring to the boil then cook for a further 15 minutes stirring occasionally, or until the liquid has reduced and you can make a channel through the mixture and it does not quickly refill with liquid.
Place the mixture into warm sterilized jars, topped with waxed paper and a good fitting lid.
Store for 6 weeks in dark place, once opened store in the fridge.