Step 1

Peel beets, dice and set aside. The smaller the beets are diced, the faster they will cook.

Step 3

To a pan over medium heat, add mustard and caraway seeds. Toast for a few minutes. Wait until you start to hear popping sounds.

Step 5

Add your diced beets to the pan along with orange juice, honey, apple cider vinegar, turmeric and stir.

Step 7

After 20 minutes add the apples and cook for the last 5 minutes, until just tender. Season with salt and pepper. Add splashes of water as needed, to prevent burning and sticking. The mixture should still have some chunks but be soft.

Step 9

Let cool and fold in chives and chili, transfer to a mason jar. Store in the fridge for about 2-3 weeks. Enjoy on a sandwich, burger, pork chop or charcuterie board.