Ingredients (yields 500 gr)

500 gr fresh beets, scrubbed

4 tbsp PAN Red Vinegar

20 gr grated ginger

1 shallot, finely chopped

1 sprig fresh thyme or 1 tsp dried thyme

3 tbsp sugar

1 tbsp butter

1 tbsp extra-virgin olive oil

zest of 1 orange

1 clove of garlic

1 pinch grated clove

1 pinch grated nutmeg

1 small chili pepper, finely chopped

300 ml vegetable stock

salt, freshly ground pepper

Method

Heat butter and oil in a pot over low to medium heat, then add the garlic and shallot. Sauté for 2 minutes and remove garlic. Add the beets and stir, then add the vinegar and simmer to evaporate. Add all the remaining ingredients save for the sugar, and let simmer until there is no more liquid and the beets are cooked through and tender. Add the sugar, remove from heat, stir and leave to cool before serving.

Keep refrigerated in an airtight container for up to 1 week.