Pickled Beets with Red Onions
Created by Bergy on December 11, 2014
- Servings: 5
- Prep Time: 10m
- Cook Time: 30m
- Recipe #16313
Ingredients
- 16 small beets (baby beets, scrubbed, tops trimmed)
- 2 medium red onions (diced)
- 2 tablespoon granulated sugar (white)
- 1/3 cup white vinegar (plus 2 tablespoons)
- 2 teaspoons salt
- 2/3 cup water
How to Make
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Step 1: In a pot large enough to hold the beets cover with water.
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Step 2: Add 1 teaspoon salt to the water and bring beets to a boil.
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Step 3: Reduce heat continue simmering the beets until tender (about 30 minutes).
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Step 4: Drain and cover beets with cold water to cool them.
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Step 5: Slip off the skins and slice them.
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Step 6: Place sliced beets in a nonreactive bowl.
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Step 7: In a small saucepan mix together onions, sugar, vinegar,1 teaspoon salt, 2/3 cup water.
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Step 8: Bring to a boil, simmer 5 minutes.
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Step 9: Pour the hot marinade over the prepared beets, cool at room temperature.
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Step 10: Cover and place in fridge overnight or at least for a few hours.
Nutritional Facts
- 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