Beet and Red Onion Compote

This quick and easy beet and red onion side dish is a colorful addition to your holiday table.

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8 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 10 mins
  • Chill: overnight
  • Cool: 30 mins
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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
  1. 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)
    Per serving:
  • 67 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 8 mg chol.,
  • 159 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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