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Ingredientes
- 5 sm or possibly 3 large beets
- 1 lrg white or possibly yellow onion
- 1Â 1/4 c. white vinegar - (10 ounce)
- 3/4 c. canola (vegetable) oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x clean qt-size glass jar
Direcciones
- Cook the beets and slip them out of their skins. Slice into 1/4-inch rounds and set aside. Peel and slice onion into 1/4-inch rounds.
- Layer beets and onion in jar, alternating beet/onion/beet/onion, sprinkling salt and pepper between layers. When layers have reached top of jar, pour oil and vinegar over. Cap tightly and store in refrigerator - they will keep for months.
- Comments: Beautiful served in a glass bowl at the dinner table, also make a very nice snack with fresh bread (like rye) and a glass of beer. Serve warm, quartered beets for dinner garnished with 2 Tbsp. of crumbled blue cheese and a Tbsp. of toasted walnuts. (Which amount serves 2 to 3.) The flavors are wonderfully complementary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 628g | |
| Calories 1579 | |
| Calories from Fat 1448 | 92% |
| Total Fat 163.78g | 205% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.65g | |
| Cholesterol 0mg | 0% |
| Sodium 144mg | 6% |
| Potassium 755mg | 22% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 12.34g | 8% |
| Protein 2.65g | 4% |
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