Directions:
- Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
- Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
- Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
- Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
- Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
- Remove and discard chilies, taste, and adjust seasonings if desired.
- Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.91 Kcal (155 kJ) | ||
| Calories from fat | 20.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 1% | |
| Sodium | 37.2mg | 2% | |
| Potassium | 78.47mg | 2% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 103.14 Kcal (432 kJ) | ||
| Calories from fat | 56.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 3% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 1% | |
| Sodium | 103.97mg | 2% | |
| Potassium | 219.29mg | 2% | |
| Total Carbs | 11.64g | 1% | |
| Sugars | 8.24g | 12% | |
| Dietary Fiber | 1.98g | 3% | |
| Protein | 1.41g | 1% | |
| Vitamin C | 33.7mg | 20% | |
| Iron | 0.6mg | 1% | |
| Calcium | 15.3mg | 1% | |
* 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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