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Beet and Red Onion Compote

Makes: 8 servings
Prep 10 mins Chill  overnight Cool 30 mins Cook 10 mins
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 (g) 4,
  • Cobalamin (Vit. B12) (g) 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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