Warm Can't Beet That Salad

Name: Warm Can't Beet That Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams or baby beets; 1 teaspoon prepared horseradish; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 handful A fresh parsley, finely chopped; 59 milliliters red wine vinegar; 118 milliliters sugar

Warm Can't Beet That Salad requires roughly 25 minutes from start to finish. This recipe makes 6 servings with 173 calories, 2g of protein, and 5g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. Head to the store and pick up baby beets, a parsley, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Drain the beets, peel, and halve or quarter.

Ingredients you will need

Beet

Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon.

Ingredients you will need

Vinegar