Directions:
- Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
- Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
- Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.58 Kcal (530 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 314.56mg | 13% | |
| Potassium | 580.03mg | 12% | |
| Total Carbs | 22.77g | 8% | |
| Sugars | 15.28g | 61% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 58.14 Kcal (243 kJ) | ||
| Calories from fat | 11.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 4% | |
|---|---|---|---|
| Cholesterol | 3.51mg | 3% | |
| Sodium | 144.48mg | 13% | |
| Potassium | 266.42mg | 12% | |
| Total Carbs | 10.46g | 8% | |
| Sugars | 7.02g | 61% | |
| Dietary Fiber | 2.6g | 23% | |
| Protein | 1.66g | 7% | |
| Vitamin C | 5.2mg | 19% | |
| Iron | 0.7mg | 8% | |
| Calcium | 17.8mg | 4% | |
* 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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