This is a quick and easy recipe using the wild grape ketchup from my last post. You could do it equally well with other berry preserves or chutneys, but I find the flavour and colour of the grape goes particularly well with the beets, which are now ready to be picked from the garden.
You can vary the ingredients and quantities as you like, but for those who like clearly written recipes, this is what I did.
6 medium beets
1/4 cup oil
2 Tbsp honey
2 Tbsp wild grape ketchup
salt and pepper to taste
Cut the beets and onions into wedges or rings. Fry them together on a medium heat in the oil until the onions are soft, but not brown, about 10 minutes.
Add just enough water (about 1 cup, depending on the surface are of the pan you are using) so that they will not dry out completely. Cover and simmer until the vegetables are tender, stirring occasionally and checking that there is enough liquid. Add the ketchup, honey and seasoning and simmer another couple of minutes.
This recipe can be made ahead and reheated in the oven. The extra cooking improves the glaze.