Bring a large saucepan of water to the boil over a high heat. Add the beetroot and cook until just tender, about 15 to 20 minutes. Drain and allow to cool fully before peeling and chopping.
Into a large preserving pan over a high heat combine the apples, onion, vinegar, salt and sugar and bring to the boil. Boil for 20 minutes until the apples and onions are tender and the mixture is golden brown. Remove from the heat and stir in the beetroot. Allow to cool fully before enjoying.
To preserve, pack the chutney while still hot into sterilised jars at the end of step 2 leaving a 2cm head room. Cover with sterile, tight fitting lids immediately and allow a seal to form as it cools.