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Beet and Red Onion Compote
Ingredients
-
1/2
cup cider vinegar
-
1/4
cup sugar
-
1/2
teaspoon ground cinnamon
-
1/8
teaspoon ground cloves
-
1/4
teaspoon salt
-
1
large red onion, cut into wedges
-
2
8 ounce package refrigerated cooked and peeled baby beets
-
Crumbled feta cheese
-
Flat-leaf parsley
Directions
In a large saucepan combine vinegar, sugar, 1/4 cup water, cinnamon, 1/4 teaspoon salt, and cloves. Bring to boiling, stir occasionally. Stir in onion. Return to boiling; reduce heat. Simmer, covered, 10 minutes or until tender. Place beets in large bowl; pour onion mixture over beets. Let stand, covered, 30 minutes. Refrigerate 8 hours before serving. Drain before serving. Serve with crumbled feta cheese and parsley. Makes 8 servings.
Nutrition Facts
(Beet and Red Onion Compote)
- Servings Per Recipe 8,
- Calories 67,
- Protein (gm) 2,
- Carbohydrate (gm) 11,
- Fat, total (gm) 2,
- Cholesterol (mg) 8,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 10,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 159,
- Potassium (mg) 32,
- Calcium (DV %) 71,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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Absolutely loved this. It's not for everyone, but tasted awesome if you are a pickled beet lover. It has a wonderful Holiday color, and compliments the dinner table. Thanks!
11/21/2011 01:46:14 PM Report Abuse