Directions:
- Preheat oven to 425°F.
- Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
- While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
- Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
- Cooks' notes: Pickled onions can be made 3 days ahead and chilled, covered. Salad can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.84 Kcal (669 kJ) | ||
| Calories from fat | 4.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 138.15mg | 6% | |
| Potassium | 699.2mg | 15% | |
| Total Carbs | 35.49g | 12% | |
| Sugars | 27.62g | 110% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.21 Kcal (223 kJ) | ||
| Calories from fat | 1.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 1% | |
|---|---|---|---|
| Sodium | 45.99mg | 6% | |
| Potassium | 232.78mg | 15% | |
| Total Carbs | 11.82g | 12% | |
| Sugars | 9.2g | 110% | |
| Dietary Fiber | 2.03g | 24% | |
| Protein | 1.43g | 9% | |
| Vitamin C | 3.9mg | 19% | |
| Iron | 0.7mg | 11% | |
| Calcium | 16.7mg | 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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