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Ingredients

  • 1 large beet, peeled and quartered
  • ½ cup apple cider vinegar
  • ¼ cup finely chopped onion
  • ¼ cup granulated sugar
  • ¼ cup blackstrap molasses
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 8 teaspoon ground black pepper

DIRECTIONS

  1. Preheat oven to 350°. Place beet in single layer on rimmed baking pan; roast 25 to 30 minutes or until soft, stirring once halfway through cooking.
  2. In medium saucepot, cook vinegar, onion, sugar, molasses and beets over medium-high heat 5 to 7 minutes or until sugar dissolves, stirring occasionally.
  3. Transfer beet mixture to blender; add salt, coriander, cumin and pepper. Purée 2 to 3 minutes or until smooth. Cover and refrigerate at least 2 hours before serving.

NUTRITION
  • 31 Calories
  • 0g Fat (0g Saturated)
  • 0mg Cholesterol
  • 78mg Sodium
  • 8g Carbohydrates
  • 0g Fiber
  • 0g Protein
CATEGORIES

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