| How To Cook: |
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1. Cook beetroot in cold water to cover. When tender, skin and cut into thin strips or dice.
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2. Bring honey, sugar and ginger to the boil in a deep pot and add beetroot.
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3. Turn down heat and cook till the syrup is thick, approximately 30 minutes.
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4. Do not stir during cooking but shake the pot gently to prevent burning or sticking.
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5. Stir in chopped or slivered almonds and turn into jam jars or a stoneware crock.
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6. Store away from light to prevent discoloration.
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