Directions:
- Pre-heat oven to 400 F. Coat the beets with the oil, then loosely wrap each beet individually with aluminum foil and roast until tender, about 40-50 minutes. Remove from foil and let cool. when cool, remove skins and either finely dice or slice into rounds.
- In a non-reactive container, place the cooled beets inside. Add the elderflower and red wine vinegar. The beets should be completely submerged in the liquid. Marinate the beets overnight in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.05 Kcal (1725 kJ) | ||
| Calories from fat | 199.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.2g | 34% | |
|---|---|---|---|
| Sodium | 290.65mg | 12% | |
| Potassium | 1211.12mg | 26% | |
| Total Carbs | 49.32g | 16% | |
| Sugars | 25.83g | 103% | |
| Dietary Fiber | 11.07g | 44% | |
| Protein | 7.38g | 15% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 3.7mg | 21% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 68.85 Kcal (288 kJ) | ||
| Calories from fat | 33.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 34% | |
|---|---|---|---|
| Sodium | 48.56mg | 12% | |
| Potassium | 202.35mg | 26% | |
| Total Carbs | 8.24g | 16% | |
| Sugars | 4.32g | 103% | |
| Dietary Fiber | 1.85g | 44% | |
| Protein | 1.23g | 15% | |
| Vitamin C | 3.1mg | 31% | |
| Iron | 0.6mg | 21% | |
| Calcium | 10.2mg | 6% | |
* 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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