Svyokla V Tomatnom Souse
Yield
8 servingsPrep
30 minCook
30 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato sauce
russian |
|
| 1 | each |
onions
|
|
| 1 | pound |
carrots
peeled |
|
| 1 | pound |
beets
fresh and peeled |
|
| 6 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | tablespoon |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato sauce
russian |
|
| 1 | each |
onions
|
|
| 453.6 | g |
carrots
peeled |
|
| 453.6 | g |
beets
fresh and peeled |
|
| 9E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
sugar
|
|
| 15 | ml |
red wine vinegar
|
|
Directions
Grate the beets, carrots and onions together.
Heat the olive oil in a large skillet.
Add the shredded vegetables and sauté over medium heat for 10 minutes.
Stir in the tomato sauce, vinegar, and sugar.
Continue to cook over medium heat srirring until the moisture evaporates, 20 minutes approx.
Be sure to continue to stir so it won't stick and burn.
Remove from heat, allow to cool to room temp then refrigerate for 3 to 6 hours.
