Red beetroot, plums and wild fennel chutney

Today I present red beetroots, plum and fennel chutney. Elegant, delicate and perfect for red meats or cured meats of all kinds. 

Undoubtedly the most labor-intensive, prepared with red beetroots coocked in salt in the oven, purple onion and the usual base of organic apple cider vinegar and raw cane sugar. 

All with plums lightly flavored with star anise and cinnamon and chopped fennel at the end of cooking. 

Is this the best thing I produce? Possibly so! Absolutely a must try.

Enjoy it! Alessio