Recipe courtesy of Diane Whitten, Food & Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 8, ½ cup servings.
*Ingredients currently available at the farmers’ market
- 1 quart beets*, roasted, microwaved or steamed (see below)
- 1 small red onion*
- 4 whole cloves
- 1 whole cinnamon stick
- 2/3 cup sugar
- 1 cup cider vinegar* or red-wine vinegar
- 1 cup water
Cut cooked beets in ¼ inch slices. Cut onion in half, then slice thinly. Layer beets and onion in a glass dish, bowl, or jar. Put remaining ingredients in a saucepan and bring to a boil. Pour over beets and onions, cover beets completely adding extra water if necessary. After they have cooled completely, cover and refrigerate for 3-7 days before serving. Will keep in the refrigerator for several weeks.
*This recipe should not be canned, as it is not acidified enough to prevent botulism food poisoning.
Nutrition per serving: 44 calories, 0 g fat, 10 g carbohydrate, 2 g protein, 2 g fiber, 66 mg sodium.
To roast beets, wrap in aluminum foil and cook in a slow-cooker for 3-4 hours or in a 400 degree oven for 40 minutes. Peel after cooling.
To microwave beets, slice ¼ inch thick, place in a microwave-safe dish, add ½ inch water, cook on high for 2 minutes per cup of beets. Time varies depending on wattage of microwave.
To steam beets, peel the skins with a vegetable peeler, and cut into 1/4 inch slices. Place in steamer basket over water, turn heat to high and cook for 10-15 minutes.