Makes about 3 cups

800g beetroot, peeled and coarsely grated or cut into small chunks
1 red onion, finely chopped
½ cup sugar
1 star anise
1 teaspoon ground allspice
½ cup balsamic vinegar
¼ cup water
1 Tablespoon olive oil
½ teaspoon pepper
1 teaspoon pepper

Place all ingredients in a pot. Cover and bring to a boil over high heat, then reduce heat to a low simmer and cook for 20 minutes. Remove lid and carry on cooking until liquid has all but evaporated and beets are tender and glossy. Stored in the fridge, it will keep for a couple of weeks. Great with game and cold meats.