Sweet Sour Beets: Cook beets as directed. In large saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch and1/4 teaspoon salt; stir in 1/2 cup cider vinegar. Bring to a boil over medium heat; cook and stir 1 minute or until thickened. Stir in 2 tablespoons orange marmalade and 1 tablespoon butter until melted. Reduce heat to low. Add beets; heat through.
Tips for Pickled Beets
What goes well with pickled beets?
Once you learn
how to pickle beets, you can use them in many ways. Serve them on their own as a cold side dish with summer salads or substitute pickled beets for cooked beets in this delicious
Beets and Greens Salad. Pickled beets are also a great addition to your charcuterie board and—paired with sliced hard-boiled eggs—they're an easy healthy lunch or appetizer.
How long do pickled beets last?
Pickled beets will last up to 3 months in the refrigerator, but you and your family will likely gobble them up well before then. (Just be sure to follow these
pickling safety tips.)
Are pickled beets good for you?
Containing zero fat, lots of vitamins and only 71 calories per cup, pickled beets check all the boxes in a healthy diet. But if you’re prone to kidney stones or gout, take note: Beets are also high in oxalates, which can contribute to these ailments. (Learn more about the
health benefits and risks of beets.)
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager.
Nutrition Facts
1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein.
