Beetroot Jam Recipe for Runners

Chef, farmer and runner Chris Fischer shares one of his favourite ways to use beets. “Use this like you would a fruit jam on your favourite whole grain bread,” says Fischer. “I like to top it with a little cottage cheese, freshly ground black pepper and a sprinkling of rock salt. You can also mix it with whole-grain mustard and use it as a condiment alongside roasted pork or braised lamb.” Makes about 2 cups.


3 apples (any eating apple), peeled cored and chopped
1 cup (about 225g) beetroot, peeled and grated
½ cup sugar


Place the apples in a saucepan with the beets and sugar. Cook over low heat, stirring occasionally, and breaking up any chunks, for 35 minutes, or until the jam is very soft and spreadable. Allow to cool before using.

Nutrition Information

Kilojoules per serving: 190
Carbs: 12g
Fibre: 1g
Protein: 0g
Total fat: 0g
Saturated fat: 0g
Sodium: 11mg

For another another beetroot recipe (Sweet Tart Salad), purchase a copy of Runner’s World Australia & New Zealand (July 2015 issue).

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