Beet Marmalade
- 1 pound of red beets, peeled and diced
- 1 pound of organic naval oranges, washed, quartered and de-seeded
- 1/2 pound granulated sugar
- 1/2 cup lime juice
- Additional lime juice, salt and/or sugar to taste
- Prepare all the ingredients as listed above.
- Pulse the beets in a food processor until they have a fine, uniform texture.
- Then, do the same with the oranges (leave the rind on).
- Combine all the ingredients in a pot and add 1 cup of filtered water.
- Simmer the marmalade on low heat until the water is absorbed, the beets are tender and the zest of the orange has lost some of it's bite (about 30-40 minutes). If the beets and oranges aren't fully cooked when the water evaporates, you can add a little extra water.
- When your marmalade has reached a thick consistency, taste it and add lime juice, salt and/or sugar if needed.
- Enjoy! This marmalade is great on roast beef sandwiches, with lox and cream cheese, on top of deviled eggs, or with soft-ripened goat cheese....