Beet seasoning

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  • 750 g beets
  • 1 brown onion
  • 2 cups balsamic vinegar
  • 1 cup of water
  • 3 teaspoons of yellow mustard seeds
  • 2 cups of sugar
  • 2 whole cloves
  • 5 cm orange rind
  • 1 pinch of sea salt * to taste
  • 1 pinch of ground pepper * to taste


  1. Peel and process beets and onions in a food processor.

  2. In a covered skillet, fry the mustard seeds in a little oil.

  3. Add all ingredients to a large skillet or large saucepan.

  4. Place over medium heat, cover and bring to a boil.

  5. Cook for 30 minutes or until the beets are soft and the liquid has reduced and thickened slightly.

  6. Pour into sterilized jars, seal and let cool.


White wine vinegar and / or spiced malt vinegar can be used in place of balsamic vinegar. Refrigerate after opening. Holds for about 2 months and makes about 5 cups. I usually let it cook for about an hour and then, if it's too runny, I add a little cornmeal mixed with water and cook it. Because this is so delicious, I now double the recipe as the jars seem to disappear very quickly for family and friends. .

beet seasoning

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