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Nutrition Facts
Serving Size 76 g
(Approx. 4 Servings)
Amount Per Serving
Calories 45 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 85 mg 4%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 12 g
Protein 1 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Balsamic Pickled Beets
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Lb red or golden beets, washed and tops trimmed
1/2 cup(s) apple cider vinegar
2 cup(s) water, divided use
1 cup(s) H-E-B Pepper Toppers Jalapeño Sweet Balsamic Reduction
1 Tbsp kosher salt
1 Tsp mustard seeds
1 Tsp cracked black pepper
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Instructions

1
Preheat oven to 400ºF.
2
Place beets in a 9x13 inch casserole dish and add 1 cup of water (this helps steam them), cover with foil and roast until a knife can easily pierce outside of beets. (About 30 - 45 minutes for smaller beets and 50 - 65 minutes for larger beets.)
3
While beets are cooking, place a small pot on stove over medium heat and add vinegar, remaining water, pepper toppers, salt, mustard seeds and black pepper. Bring mixture to a simmer and then remove from heat and cool completely.
4
Once beets have cooled, peel skins off using a paper towel. Slice into chunks or slices. Place into a jar or plastic container and pour in pickling liquid.
5
Refrigerate and let beets cure for at least 2 days. They can be stored in the fridge for up to 2 weeks. These are great sliced and added to salads.

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