Recipe: Red Beet Caramel

1 Cut the cooked and peeled beets, place them in a saucepan and add liquid to cover: 3/4 water and 1/4 good wine vinegar. Salt and pepper, cook for 4 minutes after boiling.
2/ Blend for 30 seconds and place the contents in the center of a kitchen towel, fold the 4 corners then twist and press the towel firmly over a container to collect the juice.
3/ Weigh your juice and add the same weight in sugar.
Pour everything into your saucepan and cook until you obtain a caramel.
Remove from heat and pour 2 tablespoons of cold water while stirring to stop the cooking. (be careful of splatters when adding water to the boiling caramel).
Store in a small closed jar (small mustard pot etc...)
You thus obtain an excellent condiment ideal for example with grilled pig's feet, pork ribs or tuna cooked on a plancha, but also on firm raspberries...