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Nedlagte Rødbeder - Pickled Beetroot

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.76
Energy (kCal)139.285
Carbohydrates (g)18.2781
Total fats (g)0.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Leave 3-4 cm of stems on the beets with the roots, if any. Scrub throroughly and cook in water to cover 30 to 45 minutes, or until tender. Drain, saving 1½ cups of the juice. | 2. Plungs the beets at once into cold water. Peel. Discard the roots and the stems with the skins. Cut beets into 1cm slices. | 3. Separate the onion into thin rings. Put a layer of beets in a shallow pan. Cover with some of the onion rings. Repeat the procedure unitl all peets and onion are used. | 4. Warm the vinegar, beet juice and the cloves. Pour mixture over the beets. Chill overnight to blend the flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beetroot 1 - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    vinegar 1 1/2 cups 75.285 3.3341 0.0 0.0
    beet juice 1 1/2 1/2 - - - -
    clove 2 cloves - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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