Harvard Beets- Grandma Riggan
by TimGa
quick sweet/sour pickled beets
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INGREDIENTS
- 1/2 cup Sugar
- 1/2 tablespoon Cornstarch
- 1/4 cup Water ; cold
- 1/4 cup Vinegar
- 1 16-oz can Beet ; sliced or 2 pounds of small cooked beets, sliced
- 1 tablespoon Butter
INSTRUCTIONS
Mix sugar and cornstarch. Add water and vinegar. Bring to boil and simmer 5 minutes. Add beets and let stand over low heat for 30 minutes. Just before serving, bring to boiling point and add butter. Also can add butter and cool for use later, keep refridgerated.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (109g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 99 | ||
| Calories from Fat: 18 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 5.1mg | 2 % | |
| Sodium 72.4mg | 2 % | |
| Potassium 243.8mg | 6 % | |
| Total Carbohydrate 19.4g | 6 % | |
| Dietary Fiber 2.1g | 8 % | |
| Sugars, other 17.4g | ||
| Protein 1.2g | 2 % | |
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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. |
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Calories per serving: 99
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