|1 pound||cooked beets|
|5 tbsp||fresh lemon juice|
|2 tbsp||light honey|
|2 to 3 tbsp||chopped lemon zest|
|1/3 cup||crystallized ginger|
1. Peel and coarsely grate or mince the beets, and transfer to medium-sized bowl. 2. Add the remaining ingredients and mix thoroughly. Transfer to a tightly capped jar. Cover and refrigerate for up to 3 weeks. Serve cold. 3. Use with any savoury dish.