This is lovely as part of a salad or a sandwich filler –  a bit messy to make but worth it

450g raw beetroot, peeled and grated

225g onions, chopped

50g butter

3tbsp sugar

30ml sherry vinegar

125ml red wine

2tsp fresh ginger, peeled and grated

  1. Sweat onions slowly in butter until very soft
  2. Add sugar and season with salt and pepper
  3. Add the rest of the ingredients and cook gently for 30 minutes
  4. Pour into a sterilized jar – – keeps in fridge for several weeks
  5. Serve cold