- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 3 | cups | beets | cooked or canned, sliced |
| 1 | tablespoon | horseradish | grated, or 4 t prepared horseradish |
| 8 | each | cloves, whole | oe about 1/2 t caraway seed |
| 2 | cups | vinegar | |
| 1 | tablespoon | brown sugar | |
| 2 | teaspoons | salt |
Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1243mg | 52% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 6% |
| Sugars 8.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Listing of measure, weight conversions and some ingredient equivalents for cooking recipes....
YUMMMMMMMMM best ever for dinner parties. I had lost this recipe and was so glad to find it on your site. I have often used just chicken breasts instead of quarters.
Add your comment