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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)
- Servings Per Recipe 8,
- cal. (kcal) 67,
- Fat, total (g) 2,
- chol. (mg) 8,
- sat. fat (g) 1,
- carb. (g) 11,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 2,
- vit. A (IU) 49,
- vit. 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 (mg) 71,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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