Onion jam

Rosemary Beet and Onion Jam

This is one of those recipes that you whip up on a Sunday afternoon, so that in the weeks ahead you can transform meh dishes, to woah! dishes. It’s. That. Good.

  • 2 fresh beets, peeled and grated
  • 3 red onions, sliced into thin rounds
  • 2 Tbsp olive oil
  • 3/4 cup Apple Cider Vinegar
  • 1/2 cup runny honey
  • 1 tsp salt
  • 1 drop doTERRA Rosemary essential oil
  1. Heat olive over a medium high heat in a large pan. Cook onions for 10 – 15 minutes, until soft.
  2. Turn to low and add the remaining ingredients (except for the Rosemary oil) and cook for a further 15 – 20 minutes.
  3. Remove from the heat and stir through the Rosemary oil. Store in glass jars in the fridge for up to 2 weeks.

Try it on my Ultimate Veggie Burger!

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