Boil the beetroots and skin and chop them into small cubes about 1cm/1/4" in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all of the ingredients (apart from the beetroot and orange zest, juice and flesh) into a pan and bring to the boil. Lower the heat a little and simmer for 15 minutes.
Add the chopped beetroot and all orange to the pan and simmer for a further 10 minutes.
Spoon into sterilised jar and pop on the lids.
Once opened it will keep for up to 3 weeks in the fridge.