Ingredients
- 1 Pound Gold (Yellow) Beets
- 1 Tablespoon Olive Oil
- 1 Small Red Onion, Diced
- 1/3 Cup Apple Cider or Unfiltered Apple Juice
- 1 Tablespoon Lemon Juice
- Pinch Cayenne Pepper
- Salt and Black Pepper, to Taste
Preparation
Step 1
First things first, roast the beets: Wrap your beets in aluminum foil so that they're completely covered in a neat little pouch, and place them on a baking sheet to catch any potential drips. Cook in an oven preheated to 450 degrees for 20 - 30 minutes, until fork tender. Let rest until they're cool enough to peel.
Meanwhile, heat up the oil in a medium skillet on the stove, over medium-low heat. Introduce the diced onion and stir frequently, until soften, not browned, and a golden caramel color. This will take anywhere from 15 - 30 minutes, so keep a close eye on the pan. Turn off the heat and let cool.
Introduce both the peeled beets (cut down to slightly more manageable chunks if they were huge roots to begin with) and the caramelized onions in the food processor, along with the remaining ingredients. Pulse to combine, until the beets are broken down to very small, coarse pieces, but not pureed into a smooth spread. Though the marmalade is best if allowed to chill and mellow for at least an hour, it's perfectly tasty eaten right away.
Makes 2 - 3 Cups Marmalade