These are so good! Taste just like the store bought but with less salt and sugar.
Leave the root and 1 inch stem on the beets so their color won't bleed. Scrub well with a brush. Place in a medium saucepan and cover with water. Bring to a boil, then cover, reduce heat and simmer 45 minutes or until tender. Drain and rinse with cold water, drain again. Cool slightly. Trim off beet roots, and rub off the skins. Thinly slice the beets and place in a large bowl.
Combine the vinegar and sugar in a small sauce pan. Bring to a boil and cook 5 minutes. Remove from heat and stir in salt, peppercorns and bay leaves. Pour vinegar mixture over the beets. Cover and Chill. Discard the bay leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 22 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 98mg | 3 % | |
Potassium 392.5mg | 10 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 8.5g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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