Directions:
- Preheat oven to 425°.
- Leave root and 1 inch stem on beets; scrub with a brush. Place beets in an 8-inch square glass or ceramic baking dish; add water to a depth of 2 inches. Cover with foil; bake at 425° for 50 minutes or until just tender. Drain and cool. Peel beets; cut into 1-inch wedges. Place beets in a large heatproof glass jar or bowl with peppercorns and thyme.
- Combine raspberries and remaining ingredients in a medium saucepan. Bring to a simmer; cook 4 minutes, stirring occasionally, until sugar dissolves and raspberries begin to break down. Strain raspberry mixture through a fine sieve over a bowl; discard solids. Pour hot raspberry liquid over beet mixture; cover and chill at least 8 hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 799.23 Kcal (3346 kJ) | ||
| Calories from fat | 90.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 6.57mg | 2% | |
| Sodium | 4397.76mg | 183% | |
| Potassium | 334.74mg | 7% | |
| Total Carbs | 112.68g | 38% | |
| Sugars | 95.85g | 383% | |
| Dietary Fiber | 12.92g | 52% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 48.9mg | 81% | |
| Iron | 1.8mg | 10% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 109.26 Kcal (457 kJ) | ||
| Calories from fat | 12.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 15% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 2% | |
| Sodium | 601.19mg | 183% | |
| Potassium | 45.76mg | 7% | |
| Total Carbs | 15.4g | 38% | |
| Sugars | 13.1g | 383% | |
| Dietary Fiber | 1.77g | 52% | |
| Protein | 0.27g | 4% | |
| Vitamin C | 6.7mg | 81% | |
| Iron | 0.3mg | 10% | |
| Calcium | 7.5mg | 5% | |
* 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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