SjS; a sock knock off-er: Beet Lemon and Ginger “marmalade”
2T honey
1 lb cooked beets
1/2 t salt
5T fresh lemon juice
2-3 T chopped lemon zest
1/3 cup crystallized ginger ( for pesach you might need to do your own)
Coarsly dice the beets , add salt, lemon juice honey, zest, and ginger. Mix well with spoon. Serve chilled. Keeps refrigerated 3 weeks.