Pickled Beets
A simple but well flavored dish. I use a Tablespoon of Caraway seeds but you can adjust for your taste.
- Preparing Time: 1 hour and 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoons brown sugar
- salt & pepper
- foil
- 1 tablespoon caraway seeds
- 1 pound fresh beets fresh beets in skins
- 1/2 cup rice vinegar
- Carbohydrate 9.12257083745505 g
- Cholesterol 0 mg
- Fat 0.0382987500777021 g
- Fiber 0.0997500002023769 g
- Protein 0.0628962501100065 g
- Saturated Fat 0.00162750000330194 g
- Serving Size 1 1 Serving (10g)
- Sodium 99.5062916678579 mg
- Sugar 9.02282083725267 g
- Trans Fat 0.00937912501902876 g
- Calories 36 calories
Wash beets and wrap in double layer of foil. Bake beets at 350 degrees until done.....tender when squeezed. Takes an hour for me. When cool enough to handle peel beets and cut them into bite size pieces of your choice. I do wedges and place in a bowl. Mix vinegar, brown sugar and salt and pepper and pour over the WARM beets. Sprinkle on caraway seeds and then stir. Let chill for at least 2 hours and they are even better the next day
