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...
My Private Note
Units: US | Metric
- 1Drain beets, saving 1/2 cup liquid.
- 2In medium saucepan, mix vinegar sugar, cornstarch, salt, spices and 1/2 cup beet juice until smooth.
- 3Add butter and margarine and cook over medium heat until thickened, stirring all the while.
- 4Add beets and cook just until heated through.
- 5If desired, add onions at this point, just so they wilt a bit.
- 6This 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