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    You are in: Home / Recipes / Pickled Beets Recipe
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    Pickled Beets

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Cinnamom in Illinois's Note:

    This was a staple on my darling Grandmother's Thanksgiving table. Grandma could bake such light, delicious morsels you'd think you were in heaven, and her veggies were usually pretty good. Sadly, meats were not her forte, so tasty, tangy, juicy things went well with her turkey. This might account for why I so fondly remember these.....just posting here for remembrance's sake...The onions were an addition depending on guests' tastes and Grandma's mood, sometimes she sauteed them in butter before hand, too...

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    Units: US | Metric


    1. 1
      Drain beets, saving 1/2 cup liquid.
    2. 2
      In medium saucepan, mix vinegar sugar, cornstarch, salt, spices and 1/2 cup beet juice until smooth.
    3. 3
      Add butter and margarine and cook over medium heat until thickened, stirring all the while.
    4. 4
      Add beets and cook just until heated through.
    5. 5
      If desired, add onions at this point, just so they wilt a bit.
    6. 6
      This can be made ahead and then reheated before serving, or served immediately.

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    Nutritional Facts for Pickled Beets

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 93.9
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.9 g
    Cholesterol 3.8 mg
    Sodium 244.5 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 2.3 g
    Sugars 15.3 g
    Protein 1.9 g

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