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Add a photoEasy prep recipe for beet lovers. Better than canned!
Ingredients
- 2 lbs. beets, leaves removed
- 2/3 cup sugar
- 1/2 cup vinegar
- 1/2 tsp. Colman's or mustard powder
- 2-3 whole cloves
- 1 tbs. cornstarch with a bit of water
Directions
- Cover the beets with water and simmer one hour.
- Let them cool and remove skins.
- Heat sugar and vinegar with cloves and mustard until boiling.
- Stir about a tsp. of water with the cornstarch and pour it into the pan. Boil until mixture thickens.
- Slice beets or cut them into quarters and pour the sugar mix over them.
- Refrigerate several hours.
- Serve warm or room temp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 348mg | 10% |
| Total Carbs 33.53g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 29.15g | 19% |
| Protein 1.72g | 3% |
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Comments
December 6, 2013This looks yummy Myra. When I eat fresh beets at home I usually slice them very thin and sprinkle a little lemon juice, salt and pepper on them, then eat them raw. But I'm going to try cooking them as you've described and see how they taste. Thanks for sharing.
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