Directions:
- Leave 3-4 cm of stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 11/2 cups of the juice.
- Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into 1cm slices.
- Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used.
- Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.39 Kcal (529 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 131.92mg | 5% | |
| Potassium | 569.62mg | 12% | |
| Total Carbs | 26.44g | 9% | |
| Sugars | 16.54g | 66% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 133.3mg | 741% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 41.62 Kcal (174 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 43.45mg | 5% | |
| Potassium | 187.59mg | 12% | |
| Total Carbs | 8.71g | 9% | |
| Sugars | 5.45g | 66% | |
| Dietary Fiber | 1.8g | 22% | |
| Protein | 1.74g | 11% | |
| Vitamin C | 3.2mg | 16% | |
| Iron | 43.9mg | 741% | |
| Calcium | 13.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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