Pickled Beets
by Dlnordel
Recipe courtesy of Alton Brown
Prep:
30 min
Inactive:
3 min
Cook:
1 hr 15 min
Yield:2 (1-quart) jars
Level:Easy
Ingredients
Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
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INGREDIENTS
INSTRUCTIONS
Directions
Roast beets first, see below. Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Roasted Beets:
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
NOTES
Read more at: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe.html?oc=linkback
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1040g) | ||
| Recipe Makes: Servings | ||
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| Calories: 556 | ||
| Calories from Fat: 270 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 30g | 40 % | |
| Saturated Fat 4.5g | 22 % | |
| Monounsaturated Fat 20.1g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 27951.7mg | 964 % | |
| Potassium 1436.1mg | 38 % | |
| Total Carbohydrate 86.9g | 26 % | |
| Dietary Fiber 24.1g | 96 % | |
| Sugars, other 62.8g | ||
| Protein 11.4g | 16 % | |
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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: 556
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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