Made with beets harvested mainly in Denmark, these have a lovely balance of sweet and tangy. The beets are harvested from September to December and poured quickly into glass jars to preserve the freshness. We love these on open sandwiches – especially with liver pate or other meats – or served with ‘Biksemad’ – a hash from leftover root veg and meat or sausage.
Ready to eat. Store in fridge after opening.
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