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Ingredientes
- 6 med beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems
- Â Â attached
- 1Â 1/4 c. cider vinegar
- 6 Tbsp. water
- 1/2 c. sugar
- 1 Tbsp. mustard seeds
- 1 tsp whole allspice
- 1 tsp cumin seeds
- 2 sm red onions, cut into 1/2 inch-thick wedges
- 1 pt grape or possibly cherry tomatoes, halved
- Â Â Preheat oven to 425 F.
Direcciones
- Wrap beets tightly in foil to make 2 pkgs. and roast in middle of oven till tender, about 1 1/4hours.
- While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 min. Add in onions and simmer, stirring, 2 min. Pour pickled onions with liquid and spices into a bowl and cold, stirring occasionally, to room temperature.
- Unwrap beets and, when just cold sufficient to handle, slip off skins and remove stems. Cut beets into 1/2 inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and throw away allspice. Add in onions (with remaining spices) and 2 Tbsp. pickling liquid to beets and toss well. Season with salt and pepper.
- Makes 6 servings.
- Cooks' notes:o Pickled onions can be made 3 days ahead and chilled, covered.
- o Salad can be made 1 day ahead and chilled, covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 156 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 379mg | 11% |
| Total Carbs 35.29g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 30.26g | 20% |
| Protein 2.11g | 3% |
