use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!
Serving Size: 1 (245) g
Servings Per Recipe: 10
Calories: 160.5
Calories from Fat 2 g 2 %
Total Fat 0.3 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 596 mg 24 %
Total Carbohydrate 36.2 g 12 %
Dietary Fiber 4.6 g 18 %
Sugars 31.3 g 125 %
Protein 2.6 g 5 %