Beets - Beta Vulgaris

• 1 onion diced
• 1 Tbsp minced garlic
• 2 cups red wine vinegar
• 1 cup organic sugar
• 3 cups cooked diced beets

Combine all ingredients in a medium saucepan on medium heat.  Bring to a boil, reduce the heat to a simmer and cook for 45 minutes, until vegetables are tender.  Allow to cool slightly, transfer to a blender or food processor and purée until smooth.  Transfer to an airtight container and refrigerate until cool.

This recipe makes 4 cups of beet ketchup.  Will keep in refrigerator for up to 1 month. This recipe is taken from Fresh, Seasonal Recipes Made With Local Foods