Ever wonder what to do with the Beetroot Stalks? Well here is a way to make something great with them.
Dice the Beetroot and the Stems.
Fry in a Pot with a bit of Olive Oil.
Chop the Garlic, Ginger and the Lemongrass and add to the Beet.
Add the Sugar, Vinegar, Water (Stock made from all the off cuts). Bring to the Boil and cook for 30 to 45 minutes, until it becomes thick.
Place into a bowl and store in the Fridge.
You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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