Photo: K8
Estimated Nutrition (whole recipe, rough)
138
Calories
3g
Protein
0g
Fat
32g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups sliced cooked fresh beets or canned beets
- 1 large onion, sliced into thin rings
- 1 tablespoon grated fresh horseradish or 4 teaspoons prepared horseradish
- 8 whole cloves or 1/2 teaspoon caraway seeds
- 2 cups vinegar
- 1 tablespoon brown sugar
- 2 teaspoons salt
- =
Directions
1
Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover; refrigerate 24 hours.
Recipe sourced from
fandom