Directions:
- Preheat oven to 300°. Trim beet stems to 1 inch; gently wash beets. Place on an aluminum foil-lined 15- x 10-inch jelly-roll pan.
- Stir together 1 Tbsp. white vinegar, 1 tsp. honey, and 1 cup water; pour mixture over beets. Season with 1/8 tsp. each salt and pepper. Cover pan tightly with foil.
- Bake at 300° for 1 1/2 hours or until tender. Uncover and let cool 20 minutes.
- Meanwhile, whisk together 1/2 cup red wine vinegar and next 5 ingredients in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
- Peel beets, and remove stem ends. Cut beets into 1-inch wedges. Place beets in 1 (16-oz.) jar. Pour vinegar mixture over beets. Cover and chill 8 hours before serving. Store in refrigerator up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1021.57 Kcal (4277 kJ) | ||
| Calories from fat | 503.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.97g | 86% | |
|---|---|---|---|
| Sodium | 1844.34mg | 77% | |
| Potassium | 1927.37mg | 41% | |
| Total Carbs | 124.91g | 42% | |
| Sugars | 89.34g | 357% | |
| Dietary Fiber | 17.05g | 68% | |
| Protein | 12.43g | 25% | |
| Vitamin C | 33.3mg | 55% | |
| Iron | 5.7mg | 32% | |
| Calcium | 128.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 122.71 Kcal (514 kJ) | ||
| Calories from fat | 60.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 86% | |
|---|---|---|---|
| Sodium | 221.54mg | 77% | |
| Potassium | 231.51mg | 41% | |
| Total Carbs | 15g | 42% | |
| Sugars | 10.73g | 357% | |
| Dietary Fiber | 2.05g | 68% | |
| Protein | 1.49g | 25% | |
| Vitamin C | 4mg | 55% | |
| Iron | 0.7mg | 32% | |
| Calcium | 15.4mg | 13% | |
* 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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