5.0 – 1 reviews • Low-Fat
| Total: |
50 min |
| Prep: |
35 min |
| Cook: |
15 min |
| Yield: |
3 cups |
Ingredients
- 2 cups sugar
- 1 cup red wine vinegar
- 2 pounds beets, peeled and cut into small dice
- 2 tablespoons fresh grated horseradish
- 2 red onions, thinly sliced
- 1 1/2 teaspoons celery seeds
- 2 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
Instructions
- Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
280 |
| Total Fat |
2 g |
| Saturated Fat |
0 g |
| Carbohydrates |
65 g |
| Dietary Fiber |
4 g |
| Sugar |
59 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
538 mg |
