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Beet And Pepper Salad

fatfree.kitchen's picture
Ingredients
  Low-sodium canned beets 2 Cup (32 tbs), canned (with 1/2 cup juice reserved)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Green bell pepper 1 Small, thinly sliced
  Black pepper 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Onion 1 Small, thinly sliced
Directions

Place the beets in a glass bowl.
Place the reserved beet juice and the vinegar in a medium saucepan and bring to a boil.
Add the sugar, green pepper, black pepper, cloves, and onion.
Bring to a boil again.
Pour sugar-vinegar mixture over beets in bowl.
Chill for 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 213 Calories from Fat 5

% Daily Value*

Total Fat 0.58 g0.9%

Saturated Fat 0.19 g0.94%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20.9 mg0.9%

Total Carbohydrates 48 g15.9%

Dietary Fiber 4.5 g17.8%

Sugars 37 g

Protein 2 g4.8%

Vitamin A 5.9% Vitamin C 119.2%

Calcium 6.2% Iron 10.5%

*Based on a 2000 Calorie diet

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Beet And Pepper Salad Recipe