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YIELD

4 servings

PREP

10 min

COOK

5 min

READY

1 days

Ingredients

3 7.1E+2
CUPS ML BEETS
cooked or canned, sliced
1 15
TABLESPOON ML HORSERADISH
grated, or 4 t prepared horseradish
8 8
EACH EACH CLOVES, WHOLE
oe about 1/2 t caraway seed *
2 473
CUPS ML VINEGAR
1 15
TABLESPOON ML BROWN SUGAR
2 1E+1
TEASPOONS ML SALT

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 59 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1243mg 52%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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