Beetroot Marmalade

500 grams white onions, peeled and chopped
750 grams raw beetroot, peeled and grated
375 grams green apples, peeled and grated
1 cup white balsamic vinegar
250 grams white sugar
1 tablespoon salt
1 dessertspoon ground ginger
Small knob green ginger peeled and grated
Small amount of lime rind and a little of the juice

Combine all ingredients in large saucepan. Bring to the boil and simmer gently for 1 hour (do not boil vigorously or you will lose the rich colour). Fill into sterilized bottles.

Serve with cold meats and cheeses.

Source

Roast beet salad

Wrap beets in aluminum foil (leave a few inches of stems so they don't bleed), then bake at 400 degrees F for 45-75 minutes or until tender (depending on size of beets). Pierce the beets with a skewer to make sure they are tender. When cool, peel skin off beets, slice.

Add to:
Mixed greens of your choice
fresh herbs
thinly sliced red onion
goat's cheese or gorgonzola or feta
walnuts

Balsamic vinaigrette:

2 T vinegar or lemon juice or a combination of the two
Salt and pepper
6 T oil
Optional: 1-2 cloves crushed garlic (or 1 teaspoon crushed shallots)

Source