Ever wonder what to do with the Beetroot Stalks? Well here is a way to make something great with them.


  • 3 cups Beetroot and Stems

  • 1 1/2 cups Vinegar

  • 1 1/2 cups Water

  • 1 clove Garlic

  • 1/2 inch Ginger

  • 1 inch Lemon Grass

  • Pinch Salt


  • 1.

    Dice the Beetroot and the Stems.

  • 2.

    Fry in a Pot with a bit of Olive Oil.

  • 3.

    Chop the Garlic, Ginger and the Lemongrass and add to the Beet.

  • 4.

    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.

  • 5.

    Place into a bowl and store in the Fridge.

  • 6.

    You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 135kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 23g
  • Sugar 14g
  • Sodium 316mg

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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Posted by Leonie103Report
Will have to add some sugar and add more if needed. What happened?
Posted by Michele91Report
It says in method to add sugar.....but in ingredients there is no sugar amount mentioned......think it was left out by mistake....soooo how much sugar do we add?????????????????
Posted by Michele91Report
There is no sugar amount in ingredients.....i think it was forgotton (it says in method "add sugar?????)