Pickled Beets with Red Onions
Recipe: #16313
December 11, 2014
Categories: Christmas, Mothers Day, Sunday Dinner, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Pickled beets are traditionally served as a condiment on open faced Danish Headcheese sandwiches. I also love them along side a pork roast or in so many other ways. I take a shortcut substituting a can of baby beets cutting down the prep time. The onions should be a little bigger than 1/4 inch dice. The prep time does not include marinating overnight in the fridge. This recipe was originally posted on "About Food" with some small changes by me"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (803.6 g)
- Calories 348.9
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 1690.6 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 14.5 g
- Sugars - 62.7 g
- Protein - 12 g
- Calcium - 124.6 mg
- Iron - 5.5 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a pot large enough to hold the beets cover with water.
Step 2
Add 1 teaspoon salt to the water and bring beets to a boil.
Step 3
Reduce heat continue simmering the beets until tender (about 30 minutes).
Step 4
Drain and cover beets with cold water to cool them.
Step 5
Slip off the skins and slice them.
Step 6
Place sliced beets in a nonreactive bowl.
Step 7
In a small saucepan mix together onions, sugar, vinegar,1 teaspoon salt, 2/3 cup water.
Step 8
Bring to a boil, simmer 5 minutes.
Step 9
Pour the hot marinade over the prepared beets, cool at room temperature.
Step 10
Cover and place in fridge overnight or at least for a few hours.
Tips
No special items needed.
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