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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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