Roasted and Pickled Beets Recipe

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Brief

Prep 15 mins

Cook: 1hr

Additional: 1hr15 mins

Total: 2hrs30 mins

Servings: 6

Yield: 6 servings

Roasted and Pickled Beets Recipe

Ingredients

12 small beets

3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon red wine vinegar

salt and ground black pepper to taste

½ cup thinly sliced onion

Salad

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.

Step 2

Roast beets in the preheated oven until tender about 1 hour. Remove pan from oven and cool beets until easily handled at least 15 minutes.

Step 3

Peel beets and cut into 1/4-inch-thick slices.

Step 4

Beat balsamic vinegar honey and red wine vinegar together with a whisk in a bowl until dressing is smooth.

Step 5

Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled about 1 hour.

Nutritional Information

Roasted and Pickled Beets Recipe

Servings Per Recipe:6

Calories: 88.3

% Daily Value *

Protein: 2.3g 5%

Carbohydrates: 20.8g 7%

Dietary Fiber: 3.9g 16%

Sugars: 16.2g

Fat: 0.2g

Vitamin A Iu: 43.2IU 1%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.1mg 7%

Vitamin C: 7.5mg 13%

Folate: 144.5mcg 36%

Calcium: 26.7mg 3%

Iron: 1.2mg 6%

Magnesium: 31.4mg 11%

Potassium: 455.2mg 13%

Sodium: 104.2mg 4%

Calories From Fat: 2.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.