wrap beets in foil and roast at 400 for at least 1 hour.
cool peel and cut into small pieces
while beets cook combine vinegar and sugar in small saucepan. bring to boil and simmer 5 minutes
remove from heat and stir in salt, peppercorns and bay leaves.
pour over beets, cover and chill. remove bay leaves
note ... I have used various types light vinegar successfully
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3577.5mg||123 %|
|Potassium 374.8mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7.9g|
|Protein 1.9g||3 %|
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Calories per serving: 56
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