Prep time: 15 minutes Cook time: 45 minutes Serves: 4 to 6
This easy recipe comes from Dee Burress of Corning.
4 bunches baby beets or 6 regular (2 pounds total)
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2 onions, cut in wedges
½ cup tarragon vinegar
4 tablespoons sugar
4 tablespoons olive oil
½ teaspoon salt
2 tablespoons fresh tarragon or 1 teaspoon dry
Boil beets for 30 to 45 minutes. Cool, peel and cut into wedges. Place beets and onion wedges into serving bowl. Mix vinegar, sugar, olive oil, salt and tarragon in a jar and pour over beets and onion. Chill and serve cold.
Per serving, based on 6 servings: 198 calories; 3 grams protein; 28 grams carbohydrates; 9 grams fat (1 saturated, 7 monounsaturated, 1 polyunsaturated); 0 cholesterol; 314 milligrams sodium; 5 grams fiber; 20 grams sugar; 40 percent calories from fat