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Pickled Rosemary Beets Recipe

by CookEatShare Cookbook
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Servings: 2

Ingredients

Cost per serving $2.17 view details

Directions

  1. Leave beets whole. Pack in jar. Put rosemary in pan with vinegar. Stir in sugar. Add in salt to taste. Bring to boil and pour over beets. Cover and cold. Chill two weeks.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 326g
Recipe makes 2 servings
Calories 300  
Calories from Fat 8 3%
Total Fat 1.01g 1%
Saturated Fat 0.41g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 127mg 5%
Potassium 630mg 18%
Total Carbs 68.8g 18%
Dietary Fiber 6.4g 21%
Sugars 60.71g 40%
Protein 2.69g 4%
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