|Water||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
|Lemon||1 , peeled and sliced thin|
|Chopped blanched almonds||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Teaspoon|
Cook the beets in water to cover until tender.
Drain, peel and cut into thin strips or dice.
Bring three quarters cup water and the sugar to a boil, stirring until the sugar has dissolved.
Add the beets and cook one hour.
Add the lemon slices and simmer one hour longer or until liquid is jellied and the beets are transparent and slightly brown.
Add the nuts and ginger, stir and continue cooking fifteen minutes longer.
Cool and store in jars or stoneware crocks.
Serving size: Complete recipe
Calories 2973 Calories from Fat 186
% Daily Value*
Total Fat 22 g34.2%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 722.1 mg30.1%
Total Carbohydrates 704 g234.8%
Dietary Fiber 32.9 g131.6%
Sugars 662.9 g
Protein 25 g49.1%
Vitamin A 6.5% Vitamin C 149.1%
Calcium 27.9% Iron 54.4%
*Based on a 2000 Calorie diet